Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons minced fresh parsley1 tablespoon finely chopped onion3/4 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon pepper1/4 cup tomato paste3/4 cup nonfat dry milk powder3 tablespoons all-purpose flour2 cups 2% milk
Preparation
In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
