Creamy Tomato Basil Soup (Oamc)

A delicious creamy tomato soup you cannot resist! From the book Don’t Panic More Dinner’s in the Freezer, this can be made ahead and frozen if desired.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• Cooking day

• 2  medium onions, chopped
• 4  stalks celery, chopped
• 4  leaves fresh basil
• 1  bay leaf
• 2 (28 ounce) cans whole tomatoes, undrained
• 3  tablespoons butter, melted
• 1⁄4 cup flour
• 2  tablespoons sugar
• 2  teaspoons salt
• 1⁄2 teaspoon pepper

• Serving day

• 2  cups nonfat milk
• 1  teaspoon baking soda

Directions

1. Combine onions, celery, basil, bay leaf and tomatoes in a stock pot. Simmer until vegetables are tender, about 45-60 minutes.
2. Remove bay leaf. Purée tomato mixture in a blender and then strain through a fine sieve or colander.
3. Return tomato mixture to stockpot.
4. In a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. Stir until smooth.
5. Gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.
6. Add sugar, salt, and pepper.
7. If freezing ahead: Cool completely. Freeze in a gallon size freezer bag. Serving day: Thaw completely. Reheat soup in stockpot, adding milk and baking soda. Heat through but do not boil.
8. If serving immediately: add 2 cups nonfat milk and 1 t baking soda. Stir until well mixed then serve.