Best Cream of Tomato Soup

Best Cream of Tomato Soup

Ingredients:
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
potatoes, raw, skin
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
spices, pepper, black
spices, basil, dried
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
In a large pot cook the tomatoes, potatoes, onions, pepper, basil and tomato paste in the beef broth for 30 minutes or until very soft.
Make the cream sauce while the vegetables are cooking.
Over low heat add the flour to the milk and cook to thicken.
Stir almost constantly.
Working carefully and in small batches transfer the broth and vegetables to a blender and puree.
This is hot do not burn yourself.
Return to the pot and add the cream sauce.
Stirring well.
(As an alternative you may add the cream sauce to broth in the blender while pureeing).
Adjust pepper and basil to taste.