Lindsay’s Tomato Soup
2 tbsp Vegetable Oil
¼ cup Butter
1 cup Onions, chopped
2 cups Chicken Stock
½ cup Celery, chopped
¼ cup Flour
½ tsp Basil, dry
2 cups Milk
½ tsp Dill
3 cups Canned Tomatoes
2 tbsp Tomato Paste
1 tbsp Sugar
1 tsp Salt
Pepper to taste
1. In a sauce pan, heat oil and cook onions, celery, basil and dill until onions are soft. Add tomatoes, tomato paste, sugar, salt and pepper. Simmer uncovered for 10 minutes. Uncover, add stock and bring to boil. Reduce heat and simmer for 20 minutes. Transfer mixture to blender and puree.
2. In a separate large sauce pan melt butter and blend in flour to make a roux. “Cook for 2 minutes.” Remove roux from heat and add milk gradually stirring constantly. Return milk mixture to heat at low to medium heat, stirring constantly until white sauce is thick and smooth.
3. Remove white sauce from heat and whisk in mixture slowly to tomato mixture.
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