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 for 30 minutes. (if you are going to can the mixture, process it now.)
In a small sauce pan over medium heat, melt butter. Whisk in all 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.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 143 (65%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 42.5mg||13 %|
|Sodium 767.2mg||26 %|
|Potassium 488.4mg||13 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 12.5g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 219
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