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Cream of Tomato Soup
 
 

1 28 oz can of whole tomatoes ½ small onion, finely chopped 1 bay leaf 1 teaspoon salt 1 teaspoon sugar ¼ teaspoon ground pepper 2 tablespoons butter 2 tablespoons flour 1½ cup milk Combine first 6 ingredients in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Stir occasionally, breaking tomatoes into smaller pieces. In another pan, melt butter and mix in flour till slightly browned. Add milk and heat until thickened.  Stir white sauce into tomato mixture and heat through.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.