Fresh Tomato Soup

This soup was so-o-o-o good with crunchy  

golden/grilled (pan fried?) cheese sandwiches!

INGREDIENTS* (About 4 servings)

• 4 cups chopped/diced fresh tomatoes (or the equivalent in canned tomatoes?)
• 1 large onion, sliced OR diced
• 2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 teaspoons white sugar, or to taste

* Some cooks like to add a little bit of minced garlic to this soup-- some use the canned minced garlic bought in jars; others saute minced fresh garlic in a dab of olive oil, being careful to not burn it.

DIRECTIONS:

• In a stockpot, over medium heat, combine the chopped tomatoes, chopped or diced onion and chicken broth.  Bring to a boil and gently boil for at least 20 minutes to blend all of the flavors.
• Remove from heat and run the the boiled mixture through a food mill into a large bowl, or pan.  Discard any solids that are left over in the food mill.  (If you do not have a food mill, you could use a stick blender OR regular blender and then strain the mixture afterwards.)
• In an empty kettle, melt the butter over medium heat.  Stir in the flour to make a roux, constantly stirring and cooking until the roux is a very light brown.
• Gradually whisk about a cupful of the hot tomato mixture into the hot and thickened butter/flour roux-- whisk so that no lumps form.
• Add this blended roux into the rest of the hot tomato/onion mixture.  Whisk quickly and thoroughly.
• Season with sugar and salt according to taste.  Serve.