Instructions: In the olive oil, saute onions, garlic, celery and carrots until soft. Stir in flour and mix thoroughly. Cook 5 minutes while stirring constantly. Add tomatoes, breadcrumbs and stock. Bring to boil. Add remaining ingredients. Simmer 15 minutes. Let cool slightly. Place in blender. Add cream and/or skim milk while pureeing. Garnish with finely chopped scallions. Serve very hot

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