At last I have a tomato soup recipe I am happy with.  It is good to be able to finally control the amount of salt in my tomato soup since canned soup is so briny.  Now I can add my tomato soup to my favorite pairings; with a chicken salad or tuna salad sandwich.  Ingredients: For the tomato base: 1 can 28 ounces of dice or chopped tomatoes, with juices 2 cups low sodium chicken broth (I use Better Than Bouillon) ½ cup peeled and diced onion Optional: 3-4 fresh cloves, ground to a powder and added with the onion For the thickener: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon sugar ¼ teaspoon non-iodized salt, or to taste This recipe should be doubled so you can freeze some and have it for weeks. Combine tomatoes, broth and onion with optional ground cloves to a soup pot and gently boil over medium heat for about 20 minutes. Remove from heat, let cool a bit on a rack and purée in batches using a blender or food processor and reserve.  You can strain the results with a medium-fine mesh strainer but I like to keep all the makings of a full bodied soup. Then…melt the butter in a medium sized pot on medium-low heat. Whisk in the flour, stirring nearly constantly, to get the flour to turn brown, about 7-10 minutes.  Browning the flour adds taste and gets rid of the chalky uncooked flour taste. Combine the flour mixture with the tomato mixture in the soup pot and season with the sugar and salt to taste.  Bring on the chicken salad sandwiches!