- 1 ½ c. peeled, seeded and finely chopped tomatoes
- 2 tsp. sugar
- ¼ c. butter
- ¼ c. chopped onion
- ¼ c. flour
- ¾ tsp. salt
- 3 c. milk
Bring tomatoes and sugar to a boil; simmer 10-15 minutes. Meanwhile, heat butter and sauté onions for 5 mintues. Blend in flour, then slowly add milk while stirring. Cook and stir until thickened. Add hot tomatoes stirring constantly.
Variation: Process tomatoes in a blender before heating or use tomato juice, delete flour for a thinner tomato soup.
From the Practical Produce Cookbook