Creamy Tomato Soup

4 cups peeled and diced tomatoes
2 tsp chicken bouillon powder (2 cubes)
1/2 tsp seasoning salt
1/8 tsp crushed red pepper flakes
black pepper, to taste
1 1/2 T sugar
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 T butter, divided
3-4 T flour
2 cups milk
cream, opt

Add tomatoes and seasonings to a large pot and bring to a boil, then simmer for about 20 minutes. Meanwhile, cook onion in saucepan in 1 T butter until softened, then add garlic and cook until fragrant. Add onions and garlic to tomato mixture. Then make a white sauce: Melt remaining 3 T butter in saucepan and once melted, stir in flour (enough to make a paste, it depends how much was left when you poured the onions and garlic out). Cook for a minute or two, then slowly add and stir in milk. Stir constantly and in between adding milk to avoid lumps. Cook until thickened. Pour into tomato mixture. Taste and adjust seasonings. Add cream, if using--though I thought it was creamy enough without. Enjoy!

Recipe adapted from: http://www.littledairyontheprairie.com/fresh-creamy-tomato-soup/