Tomato Bisque II

1. 1

   Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat.

2. 2

   Stir in the bouillon, sugar, salt, bay leaf, basil and pepper.

3. 3

   Bring to a boil, then reduce heat, and simmer 30 minutes.

4. 4

   (If you're going to can this mixture, process it now.)

5. 5

   In a small saucepan over medium heat, melt butter.

6. 6

   Whisk in flour all at once to form a roux, cook 1 minute.

7. 7

   Whisk in milk, a little at a time, cooking and stirring constantly until thickened.

8. 8

   Stir into tomato mixture and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.