Sweet & Creamy Tomato Soup

Name: Sweet & Creamy Tomato Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings (2-1/2 quarts).
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

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

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.

Nutrition Facts

1 cup: 133 calories, 2g fat (2g saturated fat), 9mg cholesterol, 364mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.

Originally published as Tomato Bisque in Taste of Home Christmas Annual 2011