Cream Of Tomato Soup - cooking recipe

Ingredients

1 large onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
1 Tbsp. vegetable oil
3 ripe, juicy tomatoes
1 c. croutons
1/2 tsp. thyme
1 Tbsp. honey
2 tsp. tamari
1 c. milk
3 Tbsp. flour
3 Tbsp. butter
3 scallions with tops, chopped
1 Tbsp. parsley

Preparation

Melt butter; stir in flour and slowly add milk to form roux. Reserve.
Saute onion, celery and pepper in oil for 4 minutes.
Add tomato, thyme, honey and tamari.
Simmer, covered, for about 15 to 20 minutes or until tomatoes are soft.
Cool slightly.
Puree in a blender.
Over low heat, stir tomato into roux, a spoonful at a time.
When it is hot, add scallions and parsley.
Do not boil. Garnish with croutons.