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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Chunks of tomato and celery float in a rich broth in this deliciously different soup. Red pepper flakes add a bit of zip.John Brink, Harrison, South Dakota Ingredients:
8 cups chopped fresh tomatoes |
2 teaspoons chicken bouillon granules |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
2 celery ribs, finely chopped |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
6 tablespoons butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
6 cups milk, divided |
Directions:
1. In a large saucepan, simmer tomatoes, bouillon, salt and pepper for 30 minutes.
2. Meanwhile, in a skillet, saute celery, onion, garlic and pepper flakes in 2 tablespoons butter until tender; add to the tomatoes.
3. In another saucepan, melt the remaining butter; stir in flour until smooth. Gradually add 2 cups milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add tomato mixture. Stir in the remaining milk; heat through (do not boil). Yield: 9 servings.
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