Cream of Tomato Soup

• 2 cups tomatoes, skinned and cut up
• 12 cup celery, finely chopped
• 14 cup onion, chopped
• 2 teaspoons brown sugar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 small onion, with
• 3 -4 cloves, stuck in it
• 12 small bay leaf
• 12 teaspoon paprika
• salt and pepper
• 12 teaspoon basil
• 1 tablespoon parsley
• grating nutmeg

1. In a medium saucepan stew the first 5 ingreients up until sugar.
2. stew for at least 15 Minutes.
3. blend until smooth and return to pot and simmer.
4. in a separate oven proof pot prepare white sauce
5. melt butter over medium heat and add flour cook for about 2 minutes and gradually whisk in milk.
6. Add onion and spices
7. whisk until the mixture thickens about 10 minutes.
8. place in 350 degree oven for 20 minutes
9. add to tomatoe mixture and stir.
10. serve with croutons and a dollop of sour cream and chopped chives sprinkle with a little paprika for decoration.

tomatoes, celery, onion, brown sugar, butter, flour, milk, onion, bay leaf, paprika, salt, basil, parsley, nutmeg

Taken from www.food.com/recipe/cream-of-tomato-soup-190286 (may not work)