Total Calories: 135
In one quart of boiling water, scald the tomatoes in batches for 2 minutes each and then immerse in ice water. Squeeze the base of each tomato to remove the skin and halve each tomato.
In a large kettle over medium heat, combine the tomatoes, onion, garlic and vegetable stock and bring it to a boil. Reduce the heat to medium and boil gently for 20 minutes.
Remove the soup from the heat and cool for 15 minutes. In a blender, puree the soup until it is smooth.
In the empty kettle, melt the margarine. Stir in the flour to make a roux and continue cooking until the roux browns. Whisk one cup of the soup mixture into the roux until smooth and then stir in the remaining mixture. Stir in the salt, pepper and sugar. Garnish with fresh basil.
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