Fresh Tomato Basil Soup

Photo: flickr user jugglerpm

Ingredients

2 lrg Onions peeled and coarsely

chopped (about 4 cups)

5 Cloves Garlic coarsely chopped

1 Jalapeno pepper seeded, stem

removed, coarsely chopped

2 tablespoons All-Purpose Flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground cumin

4 1/2 pounds tomatoes peeled, seeded and

cup coarsely chopped (about 6 ½ pulp and juice)

1 ounce can vegetable broth low sodium, low fat 14 ½

1/2 cup dry white wine

5 sun-dried tomatoes halved not packed in oil

1 can evaporated skimmed milk (12 oz.)

1/2 cup fresh basil leaves chopped

Preparation

In a large kettle, saute onions (in your favorite sauteing liquid) very slowly until lightly golden. Add chopped garlic and jalapeno pepper and cook one or two minutes longer.

In a small dish combine flour, salt, sugar and cumin. With a long sturdy whisk, stir flour mixture into the onions and garlic. Cook for one minute,until flour starts to stick to the bottom of the pan. Stir in tomatoes, broth and wine, and increase heat to medium-high. Stir frequently until mixture comes to a boil and thickens slightly. Add the sun dried tomatoes halves, reduce heat to low, cover and simmer for 35 minutes.

Puree soup in batches in a blender or food processor, stirring well after each batch. The soup should be thick and smooth. Return soup to the kettle and stir in the evaporated skim milk and basil. Heat on low until soup reaches a simmer. Serve hot or warm.

Makes 10 servings.