Cream of Tomato Soup

This one is entirely with veggies straight from our garden, plus a little bit of dairy:

Cook with 1/2 tsp of salt and pepper:

4 cups pulped tomato

2 cups shredded zucchini

Saute in olive oil, salt and pepper:

1/2 chopped large yellow onion

2 stalks chopped celery

4 cloves of garlic

1 cup chopped carrots

Blend the sauteed veggies with some of the tomato soup - then add it all back to the soup pot.

In a separate pot melt 2 tbsp butter or garlic butter with 1/4 cup of flour, then add 1 cup milk.  Add it all back to the soup pot.  Add more milk until the taste and texture is creamy and yummy.  Serve it up to anyone who doesn't hate "veggables".