2 1/2 cups diced peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon oil
2 tablespoons flour
1 cup evaporated milk
1 teaspoon salt, optional
1/8 teaspoon pepper
3 tablespoons sour cream
3 teaspoons minced fresh parsley

in a saucepan, combine tomatoes, celery and onions; bring to a boil. reduce heat; cover and simmer for 15 minutes, stirring often. cool for 10 minutes; pour into a blender. cover and process until smooth. in a large saucepan, heat oil; stir in flour until smooth. gradually add milk; bring to a boil. cook and stir for 2 minutes. gradually stir in tomato mixture. add salt if desired and pepper. heat through. top individual servings with sour cream and parsley.

3 servings (3 1/2 cups)