Fresh Cream of Tomato Soup

• 3 12 cups skinned seeded and quartered Italian-style tomatoes
• 23 cup canned tomato sauce
• 2 tablespoons butter
• 3 tablespoons flour
• 1 12 teaspoons kosher salt
• 18 teaspoon fresh ground pepper
• 2 cups milk
• 1 tablespoon finely diced sweet onion
• 14 teaspoon celery salt (or celery seed)
• 12 teaspoon sugar
• 12 bay leaf
• 1 whole clove
• 18 teaspoon baking soda
• 1 teaspoon fresh finely chopped scallion

1. In a 8 quart stock pot, bring fresh tomatoes and canned tomato sauce to a boil.
2. Lower heat, and simmer 10 minutes.
3. Add onion, celery salt, sugar, bay leaf and clove to tomato mixture.
4. Simmer 5 more minutes.
5. While tomatoes are simmering, melt butter in a small sauce pan.
6. Saute onion until tender and golden.
7. Remove onion and set aside.
8. Add flour, salt and pepper to the oil to make a thick paste.
9. Slowly add milk, and heat over medium heat until milk is thickened.
10. Stir continuously, do not boil.
11. After tomatoes have simmered 15 minutes, remove bay leaf and cloves.
12. Puree with hand-held mixture.
13. Add baking soda.
14. Slowly add milk mixture, stirring constantly.
15. Heat 1 minute.
16. Add scallion as garnish when served.
17. Serves 4-6.

tomatoes, tomato sauce, butter, flour, kosher salt, ground pepper, milk, sweet onion, celery salt, sugar, bay leaf, clove, baking soda, scallion

Taken from www.food.com/recipe/fresh-cream-of-tomato-soup-39134 (may not work)