Creamy Tomato Soup (lightly adapted from Chelsea Hubbard) from The Bake-Off Flunkie

4 cups whole milk (can use lowfat for less creamy soup)
3 14-oz cans diced tomatoes, drained
6-8 sun-dried tomatoes (not oil-packed)
1 medium onion, chopped
1 rib celery, coarsly chopped
1 clove garlic
1 teaspoon sugar
2 tablespoons butter, cut into pices
2 rounded tablespoons tomato paste
4 tablespoons all-purpose flour
salt and pepper to taste

1. Heat the milk over medium heat in a medium pot.

2. Put the tomatoes, sun-dried tomatoes, onion, celery, garlic, sugar, butter, tomato paste, and flour in the bowl of a food processor, and process until smooth. Pour mixture into the warm milk and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Season with salt and pepper to taste.

Makes 4-6 servings.
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