Step-by-Step Instructions

1. 1.Prepare Vegetables

   Chop 8 medium tomatoes into quarters. Slice 1 medium onion into large pieces. Peel 6 cloves of garlic.

2. 2.Stew Vegetables

   Place the chopped tomatoes, sliced onion, and whole garlic cloves into a large pot. Pour 4 cups of chicken broth over the vegetables. Stir to combine.

3. 3.Simmer

   Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until all vegetables are softened.

4. 4.Process Vegetables

   Carefully transfer the stewed vegetables and broth into a food mill (or use an immersion blender, regular blender, or food processor). Process until smooth, separating skins and seeds if using a food mill.

5. 5.Prepare Roux

   In a clean pot, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk constantly. Cook until the roux turns a light brown color, about 3-5 minutes.

6. 6.Combine and Season

   Pour the processed tomato base into the pot with the roux. Whisk well to combine. Add 1 teaspoon of sugar and 1/2 teaspoon of salt, then stir.

7. 7.Serve

   Ladle the hot fresh tomato soup into bowls. Garnish with fresh basil and freshly cracked black pepper. Serve immediately, perhaps with a grilled cheese sandwich.