Tomato Bisque II

Directions

1. 1
   Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat.
2. 2
   Stir in the bouillon, sugar, salt, bay leaf, basil and pepper.
3. 3
   Bring to a boil, then reduce heat, and simmer 30 minutes.
4. 4
   (If you're going to can this mixture, process it now.)
5. 5
   In a small saucepan over medium heat, melt butter.
6. 6
   Whisk in flour all at once to form a roux, cook 1 minute.
7. 7
   Whisk in milk, a little at a time, cooking and stirring constantly until thickened.
8. 8
   Stir into tomato mixture and heat through.