Tomato-Basil Soup

• 4 c. peeled, seeded and chopped tomato
• 2 1/2 c. no-salt-added tomato juice
• 1 c. coarsely chopped onion
• 1/4 c. chopped fresh basil
• 2 cloves garlic, halved
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• 2 Tbsp. reduced calorie margarine
• 3 Tbsp. all-purpose flour
• 1 1/2 c. skim milk
• fresh basil sprigs (optional)

1. Combine the first 7 ingredients in container of an electric blender or food processor.
2. Top with cover; process until smooth. Transfer mixture to a saucepan; bring to a boil.
3. Cover; reduce heat and simmer for 10 minutes, stirring occasionally.
4. Melt margarine in a small heavy saucepan over medium heat.
5. Add flour, stirring until smooth.
6. Cook 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly, until thickened and bubbly.
7. Gradually stir sauce mixture into tomato mixture.
8. Cook over medium heat just until thoroughly heated (do not boil). Ladle soup into individual bowls.
9. Garnish with fresh basil sprigs, if desired.
10. Yields 6 cups.

tomato, nosalt, onion, fresh basil, garlic, salt, ground white pepper, margarine, flour, milk, fresh basil sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949364 (may not work)