1 sm. onion, chopped
1 tbsp. butter
3 tbsp. flour
1 (19 oz.) can tomatoes
2 c. cold milk
Salt & pepper to taste
Fresh chopped parsley

Saute chopped onion in butter. Add flour and salt. Add canned tomatoes and bring to boil; stirring. Add tomato mixture to cold milk. Season with salt and pepper. Bring near boiling point. Sprinkle fresh parsley over soup and serve.