Creamy heirloom tomato soup

After Jon gave me the Kreativ Blogger Award and complimented my recipes, I realized I hadn't posted any lately. Sorry for the oversight! Here is a recipe that we created last winter when we realized we had a lot of tomatoes in the freezer. It is especially delicious with orange tomatoes -- reminded me of smoked gouda. Unfortunately, none of our orange tomatoes made it this year, so we've been using the "white giant" variety for this soup, and it's also been quite good.

• 2 pounds of tomatoes, peeled and chopped
• 1 t. garlic salt
• 1 t. paprika
• 1 t. cayenne or a chopped up red jalapeno from the garden (if you like it hot!)
• 2 t. oregano
• 1/4 c. butter
• 1/4 c. flour
• 12 ounces goat milk (a cup and a half of whole milk from the store will do)

Toss tomatoes and spices into a pot to simmer. Meanwhile, melt butter in a saucepan and whisk in flour. After it bubbles, add it to the simmering tomatoes, increase heat to medium, and stir until it starts to bubble and thicken. Add milk. Use a stick blender to make creamy. This will serve four to six if it's meant to be part of a multi-course meal. Serves two with crusty French bread for a nice luncheon. Of course, it is extremely easy to double or triple. This only takes about 20 minutes to make!