4 c. chicken stock
3 lbs. lg. fresh ripe tomatoes (or 1 lb. can whole or crushed tomatoes)
1-1/2 sticks butter
2 tbsp. all-purpose flour
2 tsp. chicken base or bouillon
2 tsp. sugar
2 c. tomato juice
2 c. heavy cream
2 c. whole milk
Pepper to taste

In a saucepan, melt 1/2 stick butter, add 2 tablespoons all-purpose flour to make a roux. Cook about 5 minutes, do not brown. Set aside. Combine chicken stock, tomatoes, 1 stick butter, tomato juice, sugar and chicken base. Simmer about 20 minutes. Add whole milk and heavy cream and bring to a light boil. Add pepper to taste. Tighten with roux to desired thickness by slowly adding liquid, stirring well. Makes about 10 cups.

NOTE: If using fresh tomatoes, parboil and slip skins.