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2 tbsp30 mLCrisco® Vegetable or Canola Oil
1stalk celery, chopped
2cloves garlic, chopped
2 tbsp30 mLRobin Hood® All Purpose Flour
2 cups500 mLchicken or vegetable stock
1can (28-oz /796 mL) plum tomatoes with juices, coarsely chopped
1/4 cup50 mLtomato paste
1/2 tsp2 mLsalt
1/2 tsp2 mLpepper
1 1/2 cups375 mLCarnation® Regular or 2% Evaporated Milk, warmed
3 tbsp45 mLshredded basil (optional)
1/4 cup50 mLgrated Parmesan cheese
1 : In a large saucepan, heat oil over medium heat. Add onion, celery, carrot and garlic and cook, covered for 5 minutes, stirring occasionally. Add flour and cook, stirring for 2 minutes.
2 : Add stock, tomatoes, tomato paste, salt and pepper. Bring to a boil, stirring often. Reduce heat to simmer. Cover and cook for 10 minutes, stirring occasionally, until vegetables are tender. Gradually pour in warm evaporated milk. Purée soup with an immersion blender or in batches in food processor. Season to taste. Serve garnished with basil and Parmesan.
Soup can be transferred to a non-metallic container, covered and refrigerated one day ahead. Reheat slowly, stirring often.
Variation – For a more substantial soup (almost main course), add 1 ½ cups (375 mL) cooked spaghetti or pasta and 1 ½ cups(375 mL) small cooked meatballs.
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