Cream of Tomato Soup

submitted by zarina

2 oz butter
1 Tbsp all-purpose flour
4 large tomatoes (diced)
1 small onion (diced)
1 small potato (diced)
1/4 bell pepper (diced)
salt and pepper (to taste)
1/4 cup milk

Melt butter in a large pot; add the flour and saute till golden brown in
color. Add tomatoes, onions and potatoes. Stir to combine the ingredients
and add enough water to cover the vegetables. Add salt and cook over
medium heat till the potatoes are tender. Add more water if necessary, but
do not make it too watery. Cool the soup a little and then blend it.
Return it to the pot and add the milk, black pepper and bell pepper. Cook
over low heat till the bell pepper is tender.

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