Cream of Tomato Soup

My mom's cream of tomato soup


32 cups of cut up tomatoes - core removed
3 cups of chopped onions
3 stalks of celery in one inch pieces

Cook onions and celery until tender in a little butter. Then add tomatoes and cook until tender, cook slowly and scrape bottom of pan often to prevent sticking. When mixture tender, cool. Then put in a foley mill or food processor and blend until smooth.

Mix 1 cup of sugar, 1 cup of flour and 3 1/2 Tablesppons of canning salt together.

Add to cool soup (if soup is hot it will cause the flour to clump).

Stir with a wisk to combine. If you get any clumps, run through the food processor or foley mill again.

Add 1/2 cup of butter, heat soup to a boil and stir frequently.

You can freeze or can the soup at this point.

To serve :
Add 1/8 tsp of soda to the soup and heat.

Heat 2 cups of milk, half and half or cream in a seperate pan. Do not boil. You can use any mixture of milk, half and half or cream - just make sure the total equals 2 cups.

Add hot milk to hot tomato base the serve.