Ingredients
3 Tbsp. butter
1 clove garlic
1 chopped onion
1 chopped carrot
1 stalk of celery chopped
Bay leave
Fresh parsley
1 tsp. dried dill, or 1 tbsp. fresh
3 cups canned or fresh tomatoes
3 Tbsp. flour
1 Tbsp. sugar
1 tsp. each salt, pepper, basil and oregano
3 cups skim milk
1 Tbsp. butter
Preparation
Melt butter, add garlic, onion, carrot, celery, bay leaves, parsley and dill. Saute until veggies are soft.
Add the milk, flour, sugar, salt, pepper, basil and oregano all at once and simmer for 15 minutes. Blend in a processor or hand held until smooth. Return to pot.
Add the tomato mixture to the milk and butter and stir until butter melts.
