Tomato Buttermilk Soup - cooking recipe

Ingredients

1 small onion, chopped
2 Tbsp. oil
2 Tbsp. flour
3 c. buttermilk, divided
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. minced parsley
1 can (16 oz.) tomatoes, diced (about 2 c.)

Preparation

Cook onion in oil in medium saucepan until lightly brown.
Stir in flour, then add 2 cups buttermilk.
Stir over low heat until thick.
Add tomatoes and remaining 1 cup buttermilk, salt, pepper and parsley.
Heat, but do not boil.
Makes about 5 cups.