Cream of Tomato Soup is so quick and easy to make, that every time I make it I wonder why we don't have it more often. The perfect lunch on a cold winter's day.
1 quart canned tomatoes (I use diced)Combine tomatoes with broth. Blend in blender in small batches to a fairly smooth consistency. Set aside.
In a large pot over medium-low heat, melt the butter and wisk in the flour and salt. Slowly add the milk, stirring constantly, and allowing the mixture to thicken as you go.
Add the blended tomatoes and heat through. Taste and add sugar if you prefer a sweet tomato soup.
We like to have this with grilled cheese sandwiches that we make with our homemade sandwich bread (you can find this recipe here: Making bread) and goat cheddar cheese.