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Friday, March 13, 2009

Tomato Soup
















Tomato soup is a staple for dinners around here. I like to serve it with grilled seed cheese sandwiches and a salad.

Serves 3

8 roma tomatoes, halved
1 stalk celery, chopped
Blend with 1-2 cups water until liquid. Strain and put in sauce pan with:
1 quart water
1 tbs sugar
1/2 tsp salt
1 tbs vegan butter

Heat on med heat, stirring constantly and don't let it boil.
Make a roux from
2 tbs tomato mixture
1 tbs flour
Whisk until roux is smooth and then whisk roux into tomato mixture.

Reduce by 1/3 and serve hot with fresh basil leaves, if desired.
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