CREAMY TOMATO SOUP

By Vanetta

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 teaspoon dried thyme (2 sprigs fresh)
• 1/2 teaspoon dried basil (4 leaves fresh)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Two 16-ounce cans diced tomatoes, UNDRAINED (2 pounds diced fresh)
• 3 tablespoons tomato paste
• 3 tablespoons flour
• 3 cups chicken broth, divided
• 1 teaspoon Splenda
• 1 cup evaporated milk

Preparation

Step 1

In a large saucepan heat oil over medium heat. Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden. Add tomatoes and tomato paste. Stir and simmer for 10 minutes.

In a small bowl whisk together the flour and 1/4 cup of the chicken broth. Stir into tomato mixture until well blended. Add the remaining broth. Simmer for 30 minutes, stirring frequently. In small batches puree the soup in a blender or food processor. (Be careful as if the container is too full it could expand and burn you.) Return mixture to the pan and add the Splenda and evaporated milk. Heat through. Makes 8 servings.