Creamy Tomato Soup

• 2 tablespoons olive oil
• 1 onion large, diced
• 1/2 teaspoon dried thyme 2 sprigs fresh
• 1/2 teaspoon dried basil 4 leaves fresh
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 32 ounces diced tomatoes UNDRAINED, 2 pounds diced fresh
• 3 tablespoons tomato paste
• 3 tablespoons flour
• 3 cups chicken broth divided
• 1 teaspoon splenda
• 1 cup evaporated milk

1. In a large saucepan heat oil over medium heat.
2. Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden.
3. Add tomatoes and tomato paste.
4. Stir and simmer for 10 minutes.
5. In a small bowl whisk together the flour and 1/4 cup of the chicken broth.
6. Stir into tomato mixture until well blended.
7. Add the remaining broth. Simmer for 30 minutes, stirring frequently.
8. Puree with an immersion blender until smooth.
9. Add the Splenda and evaporated milk.
10. Heat through.

olive oil, onion, thyme, basil, salt, freshly ground black pepper, tomatoes undrained, tomato paste, flour, chicken broth, splenda, milk

Taken from www.yummly.com/recipe/Creamy-Tomato-Soup-1654883 (may not work)