Tomato soup

I have an abundance of tomatoes. While most everyone I meet has complained about their lack this year, God blessed us with more than I know what to do with. I've frozen them (take them out of the freezer, place under warm water and the skin comes right of...takes the place of stewed toms), I've canned tons of salsa, I've canned bbq sauce with them and I've dehydrated them with plans of putting them in oil. Despite all of these efforts, I still have more. So, my dilemma was what else can I do. We're not big marinara people so that would be a waste. My solution, tomato soup. Now mind you, I used to hate the stuff but lately...complete love. I thought I'd share my recipe for it.
Cream of Tomato soup
2 c. chicken broth
5 c. diced and seeded tomatoes
1/2 of a large onion, diced
1/2 c. diced celery
1/2 c. 1% milk

Add all of the ingredients BUT the milk to a pot and bring to a boil. Reduce to simmer. Allow to simmer until all veggies are soft. At this point I threw it into the food processor. I didn't completely puree it because I like a little chunk...makes me think hearty. Place the soup back into the pot, bring to a low boil and add milk. I continued to cook at a simmer for roughly 30 mins. This helped to reduce which creates a slightly thickened base. You could salt and pepper to taste...I personally avoid added salt. Also, basil would be a wonderful additive however I used dill this time around. I would say that this recipe makes 4 servings and when plugged into the calorie counter only comes out with around 67 calories. Not too shabby eh? This soup is paired up wonderfully with a salad and a yummy whole wheat biscuit. The soup is perfect for phase 1. My husband was out of town when I made this so I ate a bowl and then placed the other 3 servings in individual baggies and froze. It will be a perfect thing to pull out when I don't feel like cooking or when we forget to make Jeff's lunch.