Tomato And Zucchini Cream (Soup) - cooking recipe

Ingredients

1/3 cup margarine (I probably used butter)
3 celery ribs, sliced
2 onions, in quarters
5 carrots, sliced
3 garlic cloves, chopped
3 zucchini, peeled and sliced
8 tomatoes, peeled, seeded and cut in quarters
3 tablespoons flour
4 cups chicken stock
2 teaspoons basil
salt and pepper
1/2 cup milk or 1/2 cup 15% cream

Preparation

Melt margarine in a saucepan.
Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
Sprinkle flour on veggies.
Add stock and stir well.
Season with basil. Add salt and pepper. Bring to boil.
Reduce heat and let simmer 1 hour.
Reduce in puree in a blender until creamy.
Put back in the saucepan and add milk.
Let simmer 2 to 3 minutes, just to reheat.