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Tomato Basil Soup
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| Tomato basil soup Ingredients | |
| 2 large cans | diced tomatoes |
| 1 tablespoon | white sugar |
| 1 teaspoon | salt |
| 1 | bay leaf |
| 1/4 teaspoon | dried basil |
| 1/4 teaspoon | ground black pepper |
| 1/2 cup | butter |
| 1/3 cup | all-purpose flour |
| 1 quart | half and half |
| 1/2 C | Parmesan |
Directions
Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir in parmesan. Stir into tomato mixture and heat through.
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