2 tsp. butter
1/2 c. each of onion, carrots and celery (sliced)
1/4 tsp. garlic powder
Salt and pepper to taste
1 packet chicken broth mix
2 tsp. flour
1 1/2 c. water
1 c. canned (chopped) Italian tomatoes with liquid
1/3 c. whole milk or half and half

In saucepan, melt butter. Add vegetables; cook until vegetables are tender-crisp (2-3 minutes). Sprinkle broth and flour over vegetables. Stir and mix well. Slowly add water and tomatoes. Stir well. Bring to a boil; simmer about 10 minutes. Stir in milk; simmer 2 minutes.