Cream of Tomato Soup

1-16 oz can whole tomatoes
1/4 cup chopped onion
1/2 cup chopped celery & leaves
2 Tbsp butter
3 Tbsp flour
2 cups beef broth
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
2 Tbsp tomato paste
1 Tbsp brown sugar
2 Tbsp butter
1 cup milk
salt & pepper

In a saucepan over medium heat, simmer tomatoes, onion and celery in butter with basil, oregano, salt, tomato paste and brown sugar, uncovered until celery is tender, 7-10 minutes. Puree in a blender or food processor, 2 cups at a time, or press through a sieve.

Over very low heat, melt butter in saucepan, stir in flour, and beating briskly, stir in broth to make a smooth, thick sauce. Beat in milk and add the pureed tomato mixture. Add salt and pepper to taste and serve at once.

This sounds yummy with grilled cheese sandwiches, mmmm.