Ingredients:
2 lg. cans crushed tomatoes
1 zucchini, chopped
1 yellow squash, chopped
1/2 onion, chopped
1 c. (or so) carrots, chopped
1 c. (or so) mushrooms, chopped/sliced
3 tbsp. butter
3 tbsp. flour
2-4 cups (or so) milk
Instructions:
1. Simmer all veggies together in large pot on med.-low until soft and mushy, about 45 minutes to 1 hour.
2. Blend veggie mixture in batches in a blender, or using an immersion blender. Get it as fine as you can.
3. Strain mixture through a mesh strainer into a large bowl or second pot, discarding the pulp.
4. In empty soup pot, melt butter and add flour; stir and cook for a few minutes. Slowly add 2 c. milk (warmed in the microwave) and whisk together until thickened. Add strained veggie mixture back to pot; stir and heat through. Add more milk as needed to thin it out to the desired consistency.
5. Salt and pepper as needed. Serve with crackers, shredded cheese, and/or sour cream.