Creamy Tomato Soup

INGREDIENTS

4    tablespoons butter

3    tablespoons all-purpose flour
1    cup low fat (2%) milk
1    ounce cream cheese
1    pinch salt
1    small can (8 ounces) tomato sauce
8    ounces water or light white table wine

METHOD

Melt the butter in a large skillet over medium heat. Slowly sprinkle the flour into the skillet and mix thoroughly forming a roux. Gradually pour the milk into the skillet and mix it into the roux.

Add thin slices of the cream cheese to the sauce and stir until the cream cheese is completely absorbed. Add the tomato sauce and water/wine and mix thoroughly. (See Note) Cook the soup for 4 to 5 minutes or until it thickens. It will provide 2 to 4 servings.

NOTE: If the cream cheese is not thoroughly mixed in it can cause small lumps in the final product. If this is not desired, pour the soup into a blender or food processor and pulse for a few seconds before continueing to cook and thicken.