Ingredients
2-1/2 cups diced peeled tomatoes1/4 cup diced celery1/4 cup diced onion1 tablespoon canola oil2 tablespoons all-purpose flour1 cup evaporated milk1 teaspoon salt, optional1/8 teaspoon pepper3 tablespoons sour cream3 teaspoons minced fresh parsley
Preparation
In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth.
In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley.
