Creamy Tomato Soup

This comes from my Mamaw's recipe file. You could easily sub in canned chopped tomatoes. You will need to purée the soup before serving in that case. To make this a little more modern, you could make this vegan by subbing a non-dairy milk and vegan butter.

Ingredients

3T butter

1/4 cup onion

3 T flour

3/4 t salt

1/4 t pepper

1 cup milk

4 cups tomato juice

1 small bay leaf

minced parsley for garnish

Directions

Melt butter in saucepan. Add onion. Sauté until tender. Add four, salt, pepper. Stir until smooth. Cook about one minute. Gradually add the milk and juice. Cook over medium heat until thickened and bubbly. Add bay leaf and simmer one minute (I'm not sure that's even worth the bay leaf!). Remove bay leaf. Serve and garnish with parsley.

Note: I add the bay leaf as soon as all the liquid is finally in the saucepan. This should allow the bay leaf to simmer in the soup a good 15 to 20 minutes.