Soups, Salads & Sauces
4 cups Tomatoes, chopped
1/2 ea Onion
1/4 tsp Cloves, ground
2 Tbs Garlic, minced
2 Tbs Olive oil
1 ea Bay leaf
1 tsp Thyme
2 Tbs Basil, fresh or 1 Tbs dried basil
2 cups Chicken broth
2 Tbs Butter
2 Tbs Flour
1/2 cup Milk
1 tsp Salt
Adapted from http://allrecipes.com, Aug, 2010, by BBF.
In a stockpot, over medium heat, stir fry the onion and garlic in the olive oil.
Add the tomatoes, bay leaf, thyme and broth. Bring to a boil, and gentle boil for about 20 minutes to blend all of the flavors.
Remove from heat, let cool. Remove the bay leaf and discard. Puree the tomato mix with the basil in a blender.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.
Gradually whisk in the milk, a bit at a time, so that no lumps form, then stir in the rest of the tomato mixture. Adjust flavor with salt, if necessary.