1 tablespoon of olive oil
1 small onion chopped finely
1 clove of garlic, minced
2 tablespoons of all-purpose flour
2 cups of chicken stock
3 ripe tomatoes from your garden, peeled and quartered
1/2 tsp of salt
freshly ground pepper to taste
1/2 tsp of sugar
3 fresh basil leaves chopped finely
1 cup milk
Basil leaves or flowers
In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent.
Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well.
Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes.
Take soup and place in a blender or food processor. Puree until broth is smooth and return to saucepan. Add milk and heat soup – do not boil.
Serve soup in bowls with a dollop of sour cream and a basil leaf or flower in the center.