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Gather the ingredients.
Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 20 minutes to blend flavors.
Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
Melt butter over medium heat in the now empty stockpot. Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.
Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.
Season with sugar and salt to taste.
Serve hot and enjoy!