Creamy Tomato Basil Soup

• 1/3 c. Wesson oil
• 1 medium onion, chopped
• 1/2 tsp. garlic, minced
• 1/4 c. all-purpose flour
• 1 1/2 lb. ripe tomatoes, peeled, seeded and chopped or 1 (16 oz.) can chopped, stewed tomatoes
• 2 (14 1/2 oz.) cans chicken broth
• 1/2 c. half and half
• 1/4 c. fresh basil or chop together 3 Tbsp. fresh parsley with 1 Tbsp. dried basil
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. each: dill weed and pepper

1. In a large saucepan in hot Wesson oil, saute the onion and garlic until tender but not brown.
2. Stir in flour and cook 1 minute. Add remaining ingredients.
3. Stir until well blended. Simmer uncovered 20 minutes.
4. Cool slightly and then pour soup, one third at a time, into the blender or food processor.
5. Puree until smooth. Makes 6 cups.

wesson oil, onion, garlic, allpurpose, tomatoes, chicken broth, fresh basil, sugar, salt, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505967 (may not work)