Creamy Tomato Basil Soup (oamc)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 medium onions, chopped
• 4 stalks celery, chopped
• 4 leaves fresh basil
• 1 bay leaf
• 2 (28 ounce) cans whole tomatoes, undrained
• 3 tablespoons butter, melted
• 1/4 cup flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups nonfat milk
• 1 teaspoon baking soda

Recipe

• 1 combine onions, celery, basil, bay leaf and tomatoes in a stock pot. simmer until vegetables are tender, about 45-60 minutes.
• 2 remove bay leaf. purée tomato mixture in a blender and then strain through a fine sieve or colander.
• 3 return tomato mixture to stockpot.
• 4 in a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. stir until smooth.
• 5 gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.
• 6 add sugar, salt, and pepper.
• 7 if freezing ahead: cool completely. freeze in a gallon size freezer bag. serving day: thaw completely. reheat soup in stockpot, adding milk and baking soda. heat through but do not boil.
• 8 if serving immediately: add 2 cups nonfat milk and 1 t baking soda. stir until well mixed then serve.