Good Recipe

Dad wanted me to put this recipe on the blog.  We've never eaten much tomato soup - don't really care for Cambell's.  But we have soooo many tomatoes and I saw this recipe on either Pinterest or Facebook and thought it would at least use up some tomatoes.  Made it today and it is really, really good!  Easy to make, too. 
Disclaimer: It may have been so good because it was tomatoes, onions, and garlic from our garden. I plan to make another batch soon.

Fresh Tomato Soup
   makes about 5 big bowls, using 4 large tomatoes
1 Tbsp olive oil
1/2 c. onion, chopped
2 Tbsp minced garlic
4-5 chopped ripe tomatoes, seeded  (I didn't take out seeds - recipe said you can used some canned if needed)
2 c. chicken broth (or 2 c water & 2 chicken bouillon cubes)
2 Tbsp butter
2Tbsp flour  (I used 2 Tbsp Wondra)
2 tsp. sugar
1 tsp balsamic vinegar
1 tsp dried basil
1/2 tsp (+) salt
pepper to taste

1. Heat olive oil in stock pot, and cook onions and garlic til tender, but not browned.  Add chopped tomatoes and chicken broth and simmer 20-25 minutes. Remove from heat and use food mill, immersion blender, or regular blender to puree mixture.
2.  In separate small skillet, melt butter and add flour, cooking until light golden brown.  Whisk in 1 cup of pureed tomato mixture slowly, ensuring that the mixture doesn't clump. When tempered, add mixture from skillet to the stock pot with the rest of tomatoes.
3. Add sugar, vinegar, basil, sal, and pepper, and simmer 5 more minutes. Season to taste.  Can eat with croutons, parmesan cheese, small pasta  and of course----
  we ate it with grilled cheese sandwiches.