1/4 c. butter
1 sm. onion, chopped
1 stalk celery, chopped
3 tbsp. flour
3 c. milk
1 tbsp. sugar
1 tsp. salt
1/8 tsp. pepper
28 oz. can (3 1/2 c.) tomatoes, undrained

In large saucepan, cook onion and celery in butter until tender. Stir in flour. Add milk and sugar. Heat mixture until it boils and thickens, stirring constantly.

In medium saucepan, heat tomatoes. (If desired, process tomatoes in blender until smooth). Before serving, slowly add tomatoes to milk mixture, stirring constantly. Serve immediately. Soup may be reheated, but do not boil. Avoid storing soup in metal, as it may pick up a metallic taste. 6 servings.