1/3 c. butter
1/4 c. minced onion
1/3 c. flour
1 qt. milk
2 1/4 c. tomato juice
1 (16 oz.) can diced tomatoes in puree
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. celery salt
1/8 tsp. white pepper
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce

Melt butter in heavy 3 quart kettle or Dutch oven; saute onion until tender. Blend in flour; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Add remaining ingredients; heat to serving temperature. Do not boil. Amount: 2 quarts.

Tip: If tomato soup boils and curdles, reverse by buzzing in blender.