Tuscan Tomato Bisque Soup

2 pounds tomatoes 2 cubes bouillon, crumbled 1 Tbsp white sugar 1 tsp salt 1 bay leaf

1/4 tsp dried basil 1/4 tsp ground black pepper 1/2 cup butter 1/3 cup all-purpose flour 1 quart milk

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