Homemade Tomato Soup

Growing up, tomato soup was the one kind of soup that I hated the most.  I abhored the smell that came from the can, and couldn't figure out how anyone could smell that smell and still proceed to eat what made the smell.  A couple of years ago, I made it my personal mission to develop a recipe repertoire of soups that I loved.  I was so surprised that I even attempted tomato soup, much less loved it!!  I think that it had a lot to with the fresh basil that was added to it.  :)  So, now, this soup makes it to my dinner table on a fairly regular basis, and my kids love it.  It is my plan to spare their childhoods of horrific smells that come from cans--they will only know fresh and delicious!

Homemade Tomato Soup
Adapted from Rachael Ray

1/2 medium onion, diced
1/2 stalk celery, diced

1 can diced tomatoes, undrained
1 rounded tablespoon of tomato paste
salt and pepper to taste1/2 tsp. sugar
1 1/2 tbl. flour
1 1/2 tbl. butter
1 cup milk
1/4 cup fresh basil leaves, torn or shredded

Directions:
In a microwave-safe bowl, steam diced onions and celery until tender and soft.  Drain water and set aside.

In the bowl of a food processor (or you can use a blender), add diced tomatoes and juice, softened onions and celery, tomato paste, salt and pepper, and sugar.  Pulse to blend until smooth.

In a medium soup pan, melt the butter and add the flour; cook until thickened and bubbly, a couple of minutes.  Slowly whisk in the milk and continue whisking until milk is thickened.  Pour tomato mixture into pan and raise heat to bring to a boil.  Reduce heat and simmer for 15 minutes.  Just before serving, add the fresh basil to the soup and stir to incorporate.