Ingredients

• 8 large ripe tomatoes, peeled and chopped
• 1 chopped onion
• 2 chopped celery stalks
• 2 tbsp butter
• 2 tbsp flour
• 500 ml chicken broth
• 250 ml milk
• 1 tsp sugar
• 1 Salt, pepper, and fresh basil

Instructions

1. 1

   Melt the butter and sauté the onion and celery for 5 minutes.

2. 2

   Add the tomatoes and broth. Cook for 20 minutes.

3. 3

   Blend until smooth, then return to the pot.

4. 4

   Whisk the flour into the cold milk and incorporate it into the soup.

5. 5

   Cook, stirring, until slightly thickened. Add the sugar.

6. 6

   Season and garnish with fresh basil.