Tomato Crab Soup

• 1 small onion, chopped
• 1/4 cup chopped sweet red pepper
• 4 garlic cloves, minced
• 3 tablespoons butter
• 4 plum tomatoes, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (6 ounces) tomato paste
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 3 tablespoons minced fresh basil
• 1 cup whole milk

1. In a large saucepan, saute the onion, red pepper and garlic in butter for 3 minutes. Stir in tomatoes; cook 2-3 minutes longer or until onion is tender.
2. Whisk in the flour, pepper and salt until blended. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab and basil. Gradually stir in milk; heat through.

onion, sweet red pepper, garlic, butter, tomatoes, allpurpose, pepper, salt, chicken broth, tomato paste, crabmeat, fresh basil, milk

Taken from www.tasteofhome.com/recipes/tomato-crab-soup/ (may not work)