Tomato Bisque II

Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.

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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.

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