I got this off of All Recipes and have now made it twice, both times with great success. Delicious. I may never go back to canned tomato soup. Click here for the original recipe, but I’ve adjusted it very slightly, as follows:
2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk
1.Run the tomatoes through a blender (I’ve left the seeds and skins alone- tastes fine), and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf and basil. Bring to a boil, then reduce heat, and simmer 30 minutes.
2.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 into tomato mixture and heat through.
I’ve made a double batch and frozen containers of it. It thaws out very nicely.