Creamy Tomato Soup

Creamy Tomato Soup

2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Makes 4 servings.