Rich and tender tomato soup

Combine chopped fresh tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot.

Bring to a boil, and gently simmer for about 15 to 20 minutes to blend flavors.

Remove from heat and run the mixture through a food mill into a large bowl, or pan.

Melt butter over medium heat in the now empty stockpot.

Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.

Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.

Season with sugar and salt to taste. Serve hot and enjoy.