Garden Fresh Tomato Soup Recipe

In a stockpot over medium heat combine the tomatoes onion cloves and chicken broth. Bring to a boil and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl or pan. Discard any stuff left over in the food mill.

In the now empty stockpot melt the butter over medium heat. Stir in the flour to make a roux cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture so that no lumps form then stir in the rest. Season with sugar and salt and adjust to taste.