Jack Fry's Tomato-Artichoke Soup

4 tomatoes, peeled and pureed
6 artichoke hearts, quartered
2 cups milk
1 cup chicken stock
1 cup heavy cream
1 cup butter
1/2 large yellow onion, diced
Pinch white pepper
Pinch salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup flour

Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan. Heat over medium heat, stirring occasionally.

Meanwhile, saute onion and seasonings in butter. Add flour slowly and cook, stirring, until mixture is golden brown.

Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Makes 6 to 8 servings.