Cream of Tomato Basil Coup

Cream of Tomato Basil Soup

• 1/4 c. butter
  
• 2 T. flour
  
• 1 can evaporated milk
  
• 3 cans diced tomatoes (or crushed tomatoes in juice) Do not drain!
  
• 1 can tomato soup
  
• onion salt to taste
  
• dash of basil
  

In bottom of big pan, melt butter over medium heat. As soon as butter is melted, sprinkle flour into mixture while stirring rapidly. As soon as this starts bubbling, slowly add the evaporated milk while stirring. Bring just to a boil (stirring the whole time) and remove from heat and carefully add the condensed tomato soup and diced tomatoes. Stir in the spices, return to low heat and heat through, stirring occasionally.  Delicious!