3 lbs freshly picked tomatoes or vine-riped
8 oz. chicken broth or water
1/2 c. chopped celery
2 tbsp. fresh basil
1/2 c. chopped onion
Combine tomatoes and broth; stew for 30 minutes on low heat. Strain into a bowl, removing seeds and skins. Return to pot.
Stir in 1 1/2-2 tbsp. flour. Add celery, basil and onion.
Cook over very low heat until mixture has thickened to desired consistency. Stir in 1 cup milk or half and half during the last 10 minutes.
Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.