Its easiest to make this recipe (and other pureed soups) with a hand blender. We have a $20 Braun model from Bartels that works great.
- ~28 oz tomatos (canned with juice, or peeled fresh)
- 1 medium onion, chopped (optional)
- ~1 qt stock
- 4 T butter, plus extra for sauteing onion if using
- 4 T flour
- bay leaf
- sugar (optional)
If using an onion, sautee in extra butter until limp. Add stock, tomatos, and bay and bring to a simmer for at least 10 minutes. In another small saucepan, melt 4T of butter, and add flour to make a roux. Add roux to tomatos and stock, remove bay leaf, and puree off heat. Return to heat, and add salt, sugar, and pepper (and other spices if desired) to taste.