Tomato Bisque

2 lbs. fresh tomatoes (blanched, seeded and pureed)
or 42 oz. crushed, stewed, or pureed tomatoes (pureed in blender if needed)
2 cubes beef bouillon
2 T. white sugar
1 ½ tsp. salt
1 bay leaf
½ tsp. dried basil
1/3 tsp. ground black pepper
¼ - ½ c. butter
1/3 c. flour
1 quart of whole milk or half and half cream

Pour pureed tomatoes into saucepan over medium heat. Add beef bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil then reduce heat and simmer for 30 minutes. Remove bay leaf.
In a separate pan, melt butter over medium heat. Whisk in flour all at once to form a roux, cook for 1 minute. Whisk in milk or cream, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through. Serve with cheese sandwiches or crusty bread. 6 servings.