4 to 6 servings

1 stalk, chopped
1 lg. onion or 1/3 cup onion, chopped
8 medium ripe tomatoes, coarsely chopped
5 Tbsp. tomato paste
4 cups chicken stock or vegetable broth
2-3 Tbls. roux
1 cup water-just in case
3 cloves garlic, minced
1/2 tsp. thyme, crushed
1 bay leaf
1 1/2 tsp. sugar
salt to taste
1 cup milk
1/2 Tbsp. black pepper

A pan and a pot makes life easy and cooking time faster-so use both.

Begin by heating the chicken stock or vegetable broth in a soup pot along with the bay leaf on medium heat.

While stock is warming, in a sautŽ' pan coated with vegetable oil, add garlic, celery, onions, chopped tomatoes, tomato paste, thyme, and black pepper. Using a wooden spoon or ladle mash fresh tomatoes against the side of the pan. When onions begin to turn clear add the sugar, milk, and roux. Stir in roux until mixture turns smooth.

Remove bay leaf.

Place the vegetable mixture in a blender or food processor. Process till the mixture is smooth.

Add milk, mixture from processor to the soup pot stock, and add salt to taste. Simmer for approximately 10 minutes or until soup is thick.