Melt butter in a large saucepan. Stir in flour, stirring until flour
is thoroughly coated with butter. Stir in onion, sriracha, nutmeg,
pepper, basil and chicken bouillon cubes and cook until onion is
soft. Transfer mixture to a blender, add both cans of tomatoes
and puree until smooth. return to pot and simmer 30 minutes.
Stir in evaporated mile and season to taste with salt and pepper
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