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.