Tomato Soup

2 (1 lb) cans diced tomatoes

2 beef bouillon cubes

1 T. sugar

1 t. salt

1 t. onion powder

1/4 t. basil

1/4 t. white pepper

1 bay leaf

1/2 c. butter

1/4 c. flour

4 c. milk (I use 1%)

 

Place one can of tomatoes with its juices and the juice from the second can of tomatoes into a large saucepan.  Reserve the tomatoes from the second can for later.  Add the bouillon, sugar, salt, onion powder, basil, pepper and bay leaf.  Bring to a boil.  Reduce heat and simmer for 30 min.

 

Remove bay leaf and force mixture through a food mill or a sieve into a bowl. Set aside.

 

In same sauce pan, melt butter and mix in flour until smooth, creating a roux.  Gradually stir in the milk and cook over medium heat, stirring constantly until mixture comes to a boil.  Remove from heat and whisk in the tomato puree.  Add the reserved tomato pieces. Return to heat and warm through stirring often.