1/4 C Chopped Onion
1/4 C Chopped Celery
1/4 C Margarine
3 Tbsp Flour
1 tsp Salt
1/8 tsp Pepper
1 1/2 C Chicken Broth
1 1/2 C Milk
3 C Canned Stewed Tomatoes
In large saucepan saute onion and celery in margarine until tender. Stir in flour, salt, and pepper. Stir constantly until smooth and bubbly.
Gradually stir in broth and milk, cook until slightly thickened, stirring constantly.
Puree tomatoes in blender and add to soup base.
I add basil for flavor and a sprinkle of coloring. Heat gently, stirring frequently.
Serve with grilled cheese sandwiches for dipping. Serves 5-6