Creamy Tomato Soup
By: Linda Farnsworth
Published: Thursday, December 10, 2009 - 5:06pm

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

1 In a large saucepan heat oil over medium heat. 2 Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden. 3 Add tomatoes and tomato paste. 4 Stir and simmer for 10 minutes. 5 In a small bowl whisk together the flour and 1/4 cup of the chicken broth. 6 Stir into tomato mixture until well blended. 7 Add the remaining broth. Simmer for 30 minutes, stirring frequently. 8 Puree with an immersion blender until smooth. 9 Add the Splenda and evaporated milk. 10 Heat through.

About


I created this one because the canned variety contain so much sodium and sometimes sugar. This is very fresh and HOMEMADE!