Tomato Bisque II Recipe

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 into tomato mixture and heat through.