1 onion, chopped
3 stalks celery (including tops), sliced
28 oz canned tomatoes crushed
1 cup water or veg stock
2 tablespoons apple juice, frozen concentrate or 2 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon basil, dried
1/4 teaspoon black pepper
2 tablespoons flour
2 cups milk
1/2 teaspoon salt (optional)
1 teaspoon crushed red pepper (optional)
Combine the onion, celery, crushed tomatoes, water, apple juice/sugar,
paprika, basil, and black pepper in a pot. Cover and simmer for
For a smooth soup, transfer to a blender in 2 or 3 small batches
and puree until very smooth, then pour back into the pot. Skip
this step if you prefer chunky soup.
In a seperate pan, warm milk slowly. Add flour and increase heat.
Whisk the flour into the milk. Stir constantly until steamy and
slightly thickened. Then add it to the soup.