Fresh Tomato Cream Soup

• 8 cups chopped fresh tomatoes
• 2 teaspoons chicken bouillon granules
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 2 celery ribs, finely chopped
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 6 cups milk, divided

1. In a large saucepan, simmer tomatoes, bouillon, salt and pepper for 30 minutes.
2. Meanwhile, in a skillet, saute celery, onion, garlic and pepper flakes in 2 tablespoons butter until tender; add to the tomatoes.
3. In another saucepan, melt the remaining butter; stir in flour until smooth. Gradually add 2 cups milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add tomato mixture. Stir in the remaining milk; heat through (do not boil).

tomatoes, chicken bouillon granules, salt, pepper, celery, onion, garlic, red pepper, butter, allpurpose, milk

Taken from www.tasteofhome.com/recipes/fresh-tomato-cream-soup/ (may not work)