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Sweet & Creamy Tomato Soup

I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.—Virgie Scarbro, Lgiugig, Alaska

10 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

2 large onions, chopped
2 tablespoons butter
4 garlic cloves, minced
4 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
4 teaspoons brown sugar
2 bay leaves
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
3 tablespoons cold water
2 cans (12 ounces each) fat-free evaporated milk
Thinly sliced fresh basil leaves, optional

Directions

In a Dutch oven, saute onions in butter until tender. Add garlic;
cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay
leaves, basil, salt and pepper. Bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes.
Combine flour and water until smooth. Stir into tomato mixture. Cook
and stir for 2 minutes or until thickened. Stir in evaporated milk;
heat through (do not boil). Discard bay leaves. Garnish with fresh
basil if desired.

2 of 2

Sweet & Creamy Tomato Soup (continued)

Directions (continued)

Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 133 calories, 2 g fat (2 g saturated fat), 9 mg cholesterol, 364 mg sodium, 22 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.