This is my own version of Tomato Soup. I looked at different recipes and then added my own touches. The recipe makes a LOT of soup but is a great way to use up excess tomatoes from the garden. That's what I did.
1In a large saucepan, cook onion, garlic and celery in melted butter until tender. Stir in flour to form a smooth paste. (Rue) Gradually add chicken broth, stirring constantly until thickened. Add tomato, parsley, basil, salt, pepper, thyme, sugar, cyan pepper, and bay leaves; bring to a boil.
2Reduce heat; cover and simmer for 1 1/2 to 2 hours. Tomatoes should be tender.
3Discard bay leaves and puree with immersion blender or in a blender or food processer.