- 2 30 oz. cans tomato puree* (or two quarts of tomato juice)
- 1 medium sized onion, chopped
- 1 stalk of celery (chopped) or 1/2 t. of celery seed
- 2 sprigs parsley
- 1 bay leaf
- 4 Tbsp flour
- 2 Tbsp butter, room temperature
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp sugar
- In a heavy pot over medium heat, add the tomatoes, onion, celery, parsley, and bay leaf. Bring to a simmer and cook for 15 minutes.
- Remove the bay leaf, and blend the soup until smooth. Put through a fine mesh sieve or food mill.
- Rub flour and butter together into a smooth paste, and thin with a cup of the tomato mixture. Add to boiling soup and stir constantly.
- Boil for a couple of minutes to cook flour.
- Once the soup is thickened, add the salt, pepper, and sugar.
- Serve immediately, topped with fresh parmesan cheese, or store in an airtight container.
I used diced canned tomatoes, which I blended before starting the recipe.