Tomato Basil Soup

Here's a recipe I got from a friend, and "personalized".  The diced tomatoes made this a “chunky” soup with small tomatoes in almost every bite.  Might be too much for some, and I’d suggest just adding another can of sauce.  The soup turned out a little thicker than most soups.  Adding another cup of milk with the roux might help as well.  The roux should be simmered about 10 minutes according to some reputable instructions, to insure the flour loses its graininess and to absorb the liquid, making a silky smooth sauce.  Per my instructions, it didn’t appear to affect the soup in the least. I might try it next time and see if it makes a difference.  After all is said and done, this recipe as it is, turned out to be creamy and delicious.  Bona Petite.

Ingredients  

1        15 oz peeled diced tomatoes (with garlic, basil, and oregano)

2        15 oz. cans of tomato sauce

1        small onion chopped

2        tblsp chopped basil

Roux

1        cup of cold milk

2        tblsp of butter

2    tblsp of flour

Mix the sauce, basil and diced tomatoes in a large pan and put on medium heat. In another pan, add a tblsp of butter, and add the chopped onion.  Stir occasionally until the onions are translucent.  To make the roux, melt 2 tblsp of butter over medium heat.  With a whisk (?), slowly whisk in the 2 tblsp of flour a little at a time.  Continue whisking for about 3 minutes as the roux thickens.  Stir in the cold milk a little at a time and continue whisking for about 2 or 3 minutes as the mixture thickens.  By this time the tomato mixture should be simmering.  Slowly whisk the roux into the tomato mixture till thoroughly blended.  Simmer for about 10 to 15 minutes. Viola !