|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 4 tablespoons butter
- 1/4 cup onion (chopped)
- 1/4 cup celery (chopped)
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 (14 1/2-ounce) cans diced tomatoes (undrained)
- Optional: 1/4 cup basil leaves (chopped)
- Optional: fresh grated Parmesan cheese
Gather the ingredients.
In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender.
Stir flour into the vegetable mixture, stirring until well-incorporated. Continue cooking, stirring constantly, for 2 minutes.
Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. Remove from the heat and set aside.
Dice tomatoes smaller or purée in a blender or processor, if a smoother soup is desired.
Heat tomatoes in a separate saucepan.
Put the thickened sauce back on medium-low heat and gradually add the tomatoes, stirring constantly. Heat through.
If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.
- Be careful when you blend the hot soup. Only fill the blender half full and start on a slow speed with the lid slightly ajar to vent any steam. Then seal the lid and increase the blending speed.