Cream Of Tomato Soup

• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 green pepper, chopped
• 1 Tbsp. vegetable oil
• 3 ripe, juicy tomatoes
• 1 c. croutons
• 1/2 tsp. thyme
• 1 Tbsp. honey
• 2 tsp. tamari
• 1 c. milk
• 3 Tbsp. flour
• 3 Tbsp. butter
• 3 scallions with tops, chopped
• 1 Tbsp. parsley

1. Melt butter; stir in flour and slowly add milk to form roux. Reserve.
2. Saute onion, celery and pepper in oil for 4 minutes.
3. Add tomato, thyme, honey and tamari.
4. Simmer, covered, for about 15 to 20 minutes or until tomatoes are soft.
5. Cool slightly.
6. Puree in a blender.
7. Over low heat, stir tomato into roux, a spoonful at a time.
8. When it is hot, add scallions and parsley.
9. Do not boil. Garnish with croutons.

onion, stalks celery, green pepper, vegetable oil, tomatoes, croutons, thyme, honey, tamari, milk, flour, butter, scallions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557615 (may not work)