Homegrown Tomato Basil Soup

For the last 3 years Shane and I have helped plant the garden but had to leave for school before anything was ready for harvest, in other words, we never got to reap the benefits from our hard work. However, all of that has changed now that we are done with school:). About a week ago my mom picked about 10-15 tomatoes and left them on the window sill to continue to ripen. Once they were ready we washed them, placed them in bowl and then poured boiling water over them. This process helps remove the skins. Leave the tomatoes in their bath until you can see the skins splitting. Once that happens, you can easily peel it off and remove the stems. Then place the tomatoes in a pot. When this is done slice up an onion and and put it into the pot with the tomatoes. For the next ingredient I went out to the garden and picked about 6 or 7 leaves of basil, washed them and added them to the pot. Then add salt and pepper to taste and equal parts chicken broth and water. (The amount depends on how much soup you are making, but be sure to cover the tomatoes and onions.) Leave this on medium heat until they are soft. When the tomatoes and onions have cooked, let them cool a bit and transfer it into a blender. In the empty pot make a roux, which is about a half cup of butter and flour mixed together, then add about a half cup of milk to soften the mixture. This acts as a thickening agent. Once everything is blended slowly add the soup mixture in with the roux, making sure all of the clumps are gone, then add a tablespoon of sugar to sweeten it. Once the soup and roux are mixed let the soup warm back up and taste test it to see if it needs any more salt, pepper or sugar. Then top with more basil leaves or oyster crackers and serve.