Tomato Soup

1 can tomatoes or 6 fresh tomatoes, cooked with 1 c. water
2 T. oil
2 T. flour
1 t. onion powder
3 c. water
1 bay leaf
1 T. basil
1 T. sugar
salt and pepper to taste
2 c. milk

Cream oil, flour and onion powder; slowly add, while stirring, water. Add tomatoes and other seasonings. Cook for 20 minutes; stir and add 2 cups milk. Serve with croutons or crackers.

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Remember Your Great Southern Chefs
by Chris Tramel


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