Cream of Fresh Tomato Soup
Servings: 6

3 medium tomatoes
1 small onion -- chopped
1/2 cup celery -- chopped
1 pinch sugar
3 whole cloves
1 small bay leaf
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
3 cups milk
croutons

Peel and chop tomatoes. Combine with onion, celery, sugar, cloves and bay leaf in saucepan. Bring to boil. Lower heat, cover and simmer for 15 minutes. Make white sauce from butter, flour, salt and milk. Puree tomatoes lightly in blender and add to sauce. Heat, but do not boil. Serve with croutons. Can make several batches with tomatoes are plentiful and freeze. Source Unknwon.