Cream of Tomato Soup

By LadyRev-2

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 tablespoons all-purpose flower
• 1 quart tomato juice (for best results, puree fresh tomatoes)
• Salt to taste
• 2 cups milk

Preparation

Step 1

In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice.

Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils.

Let cool 10 minutes then slowly stir in milk. Serve immediately