Categories: Soup

Ingredients

• 2 tbs. olive oil
• 1 large onion diced
• 1/2 tsp dried thyme (2 sprigs fresh)
• 1/2 tsp dried basil (4 leaves fresh)
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 16 oz cans diced tomatoes UNDRAINED (2 lbs fresh)
• 3 tbs tomato paste
• 3 tbs flour
• 3 c. chicken broth
• 1 tsp splenda
• 1 c. evaporated milk

Directions

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

2. In a small bowl whisk together the flour and 1/4 c. of the chicken broth. Stir into the 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. Return the mixture to the pan and add the splenda and evaporated milk. Heat through.

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