Step 1

In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat.

Step 2

Add the onions can sauté for 2 minutes.

Step 3

Stir in the flour to coat the onions. Reduce heat to low.

Step 4

Gradually pour in the milk and water; stir or whisk constantly to combine and allow the mixture to thicken (2-3 minutes).

Step 5

Add the tomato puree and chopped tomatoes to the pot and stir to combine.

Step 6

With the heat on low, allow the mixture to simmer until the onions are cooked and the tomatoes are soft (approximately 30 minutes).

Step 7

When the soup is finished cooking it can be served as is. For a smoother texture process in batches through a conventional blender or use an immersion (stick) blender for desired texture.

Step 8

Salt and pepper to taste before serving.