Yesterday I fought back with tomato soup. Not the Campbell's stuff out of a can, but the next best thing to sunshine in a bowl--homemade tomato soup. I've been making this recipe for years, and don't even know its origins. Here it is:
1 small onion, chopped
3 stalks celery, sliced
1 28-oz can tomatoes (no salt), with liquid
2 ½ tsp sugar
½ tsp paprika
½ tsp dried basil
¼ tsp pepper
½ tsp salt
1 tbsp olive oil
2 tbsp unbleached flour
2 c water
Place onion, tomatoes, celery, sugar, paprika, basil, pepper, and salt in a large pot and simmer for 20 minutes or until the vegetables are tender.
Meanwhile, in a small saucepan, stir the flour into the oil over low heat. Add the water with a whisk and stir over medium/high heat until the mixture comes to a boil and thickens.
Add the oil/flour/water mixture to the tomato mixture and, using a hand blender, puree until smooth.