Grandma J's Homemade Tomato-Basil soup

I learned to make this soup with my grandmother. Although she's not around anymore, here's my rendition of her amazing homemade tomato soup.




2 quarts canned tomatoes (home canned - should have a little sugar, lemon juice, and salt)
1 garlic clove
1/4 onion
2 1/2 t. Knorr Caldo con sabor de Pollo (Chicken Flavor Bouillon) (this can be found in the mexican section of most grocery stores, Walmart and Costco)
1-2 quarts of milk
1/4 c. butter
1/4 c. flour
basil, oregano, pepper to taste

There is no exactness to this - you have to do it to taste, desired thickness, and desired amount - it can be easily halved. This amount easily serves 10 people.

Place tomatoes, garlic, onion, basil, oregano, and chicken bouillon in blender on high. Allow to run for a couple of minutes. Meanwhile, melt butter in heavy bottomed pan on med-high. Add flour and mix, making a nice roux. This may need more or less flour. You want a thick paste (almost too thick) consistency. While stirring, allow to cook for a few minutes, taking care not to burn. Place sieve over pan, and pour tomato mixture into roux, straining out all seeds. Quickly stir into roux, making sure to eliminate any lumps. Continue stirring until entire mixture is smooth, heated, and on the brink of boiling. Add milk (once again - to taste and desired thickness), stirring constantly. Heat stirring constantly, but do not bring to a boil (this will curdle the milk) and serve. Season with pepper and fresh basil to taste.

There it is. Better than Campbells, and right from the garden