Ingredients
- 2 1/2 c tomatoes (diced peeled)
- 1 c evaporated milk
- 3 tbsp sour cream
- 1/4 c onion (diced)
- 1/4 c celery (diced)
- 2 tbsp all purpose flour
- 1 tbsp vegetable oil
- 1 tsp salt (optional)
- 3 tsp parsley (minced fresh)
- 1/8 tsp pepper
In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth. In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley.
