6 fresh ripe tomatoes (peeled and chopped)
1 sm. onion (chopped)
1 celery stalk (sliced 1/4 inch)
2 tsp. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. basil
1/4 tsp. cayenne
2 tbsp. butter (melted)
2 tbsp. flour
1 qt. milk

In a saucepan put all ingredients except butter, flour and milk. Stir and cook over medium heat until done (about 15 to 20 minutes). Allow to cool 10 minutes. Pour in food processor or blender and puree.

Make a roux by stirring flour into melted butter until combined. Pour milk in large saucepan and heat until warm. Stir in roux until thoroughly blended and smooth. Stirring constantly, increase heat to medium high. Bring to a boil. Stir in pureed vegetables and cook until smooth and hot. If soup is too thick, add milk.