Tomato Soup (served by Jill Heywood @ Diane Goss's)

Tomato Soup
3 TBS chopped onion
3 TBS chopped celery
2 tsp sugar
3 TBS butter
- saute all these in your soup pot until the veggies are golden

add to the pan
1-2 TBS flour
and stir it in until the veggies are kinda pastey

add 1 quart of homemade bottled tomatoes (or 2 cans of storebought)

Stir to incorporate and break up the veggie/flour mix. Use a couple pinches of baking soda to cut any of the acidity from the tomatoes. Stir this in until there are no more bubbles.

Before serving add 1 to 1 1/2 cups milk or cream. Salt and pepper to taste. Serve warm.