Tomato Bisque II

Name: Tomato Bisque II
Total time: 75
Yield: 4
Ingredients: 2 pounds tomatoes; 2 cubes beef bouillon, crumbled; 1 tablespoon white sugar; 1 teaspoon salt; 1 bay leaf; 0.25 teaspoon dried basil; 0.25 teaspoon ground black pepper; 0.5 cup butter; 0.33333334326744 cup all-purpose flour; 1 quart milk

Recipe by Judy from allrecipes.com

1 Hr. 15 Mins.

Ingredients

4 servings

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2 pounds tomatoes
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2 cubes beef bouillon, crumbled
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1 tablespoon white sugar
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1 teaspoon salt
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1 bay leaf

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0.25 teaspoon dried basil
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0.25 teaspoon ground black pepper
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0.5 cup butter
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0.33333334326744 cup all-purpose flour
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1 quart milk

Instructions

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.