|
1. Add tomatoes to large stockpot. Heat tomatoes over medium heat.
2. Stir in beef bouillon, white sugar, coarse salt, bay leaf, dried basil, and fresh ground black pepper.
3. Bring to a boil over medium high heat.
4. Reduce heat to low. Simmer 30 minutes.
5. Add butter to small saucepan. Melt over medium heat.
6. Add flour to saucepan. Whisk 1-2 minutes to create roux.
7. Whisk in milk a cup at a time. Simmer until milk mixture thickens.
8. Stir into tomato mixture
9. Serve hot.
|
