Cream of Tomato Soup

I've been making this delicious soup for years! It tastes so wonderful made with garden fresh tomatoes. I always make a double batch and wish we had more.-Sarah

2 1/2 cups diced, peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion

1 T. oil
2 T. flour
1 cup evaporated milk (a 12 oz. can comes about 1/4 cup shy of 2 cups, so I just add milk to make it an even 2 cups for a double batch)
1 t. salt
pepper

• In a saucepan combine tomatoes, celery and onion. Bring to a boil.
• Cover and simmer about 15 minutes until veggies are tender. Stir mixture often so it doesn't scorch.
• In small batches blend the tomato mixture until smooth.
• This is optional but I always do it. Strain the mixture through a fine mesh sieve. Pressing as much through as possible. Then discard the remaining mixture.
• Heat oil in a saucepan and whisk in flour until smooth. Gradually add evaporated milk whisking continually. Bring mixture to a boil, cook and stir until thickened, about 2 minutes.
• Gradually stir in tomato mixture and season with salt and pepper.

If I have an overabundance of tomatoes I will make the vegetable mixture in multiple batches and freeze it in 1 1/2 cup portions. Each portion makes 1 batch of soup.