1/4 cup butter

1/3 cup flour

1 onion, chopped

2 stalks celery and leaves, chopped

2 cups milk

about 3 cups tomato puree

1-2 Tbs. chopped basil

1-2 Tbs. chopped parsley

1 teas. salt, pepper to taste

1 package seasoned croutons, if desired

Saute the onion and celery in the butter, add flour to make a paste.  Slowly stir in the milk, salt, pepper, basil, and parsley.  Add the tomatoes, taste to check seasoning.  Serve with seasoned croutons, cheese crackers, or saltines sprinkled on the soup,