Cream of Tomato vegetable soup

2 T butter
2 medium onions, chopped
3 stalks celery, chopped
3 carrots, sliced thin
1 sm parsnip, sliced thin
5 med potatoes, diced
1 cup water
1 cup frozen corn
1 14oz can pureed tomatoes
3 cups milk, divided
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon oregano, to taste

Saute onion, celery, carrot, parsnip, and potatoes in 2 tablespoons butter until onion and celery are soft. Add water if vegetables start to brown. Add corn.

Add the pureed tomatoes and heat through. Add 1 cup milk mixed with flour, then the other 2 cups milk. Cook until thickened and vegetables are tender. Season with black pepper and oregano to taste.

Number of Servings: 16

Recipe submitted by SparkPeople user MARYMAC1123.