Ingredients

• Tomatoes, the big round ones (8)
• Yellow onion (1 large)
• Garlic (6 cloves)
• Chicken stock (32 oz)
• Butter (3 tablespoons)
• Flour (3 tablespoons)
• Thai chilis (2 red)
• Sugar (2 tablespoons)
• Salt (1 tablespoon)
• Basil (1 tablespoon)

Instructions

1. Cut the tomatoes into large chunks, dice the onion, and mince the garlic.
2. Add the ingredients to a pot and turn the heat up.
3. Add the chicken stock and bring to a simmer.
4. Cut the chilis in half and remove some of the seeds (or leave them if you want it very spicy) then add them to the pot.
5. Turn the heat down to a gentle simmer and cook for about 40 minutes.
6. Transfer cooked soup into a blender and blend on high until completely smooth.
7. Clean out the bottom of the stock pot, then melt the butter on low heat then add the flour to make a roux.
8. Slowly add the blended soup into the roux, mixing thoroughly with a whisk.
9. Add salt and sugar to taste. The soup should be spicy, but not acidic.
10. Stir in basil and simmer for 20 minutes.
11. Serve with grilled cheese.