Place onions and water in large soup pot over medium heat, bring to boil reduce to low
cook 10 minutes add celery and cook until soft. Add tomatoes, basil and salt raise heat to medium cook until tomatoes are tender, about 1 hour. (I smashed them every once and awhile with a potato masher) In a small bowl mix butter and flour. Strain the soup discard solids, add sugar to taste return to soup pot and bring to boil. Add some hot soup to butter mixture stir to prevent lumps and then add the butter mixtures back into the hot soup. Cook until thick. Pour into freezer containers. When reheating add 1 cup hot milk to each 2 cups of soup base.
Use chinwah (sp) to strain the soup and use the imursion (sp) blender to stir it up. Freeze in one cup portions, add 1/2 cup milk when serving.
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|Serving Size: 1 cup (410g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 76 (47%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.2mg||6 %|
|Sodium 632.8mg||22 %|
|Potassium 924.5mg||24 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 16.7g|
|Protein 3.5g||5 %|
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Calories per serving: 161
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