1 1/2 c. chicken broth
1/2 c. chopped onion
1/4 tsp. dried basil
4 med. tomatoes, peeled, quartered & seeded

Combine above ingredients in saucepan. Bring mixture to boiling. Reduce heat; cover and simmer 15 minutes. Place half of mixture into a food processor. Cover and blend 30 to 60 seconds or until smooth. Repeat with other half. Set aside. 2 tbsp. flour 1 c. milk

In the same saucepan melt the butter. Blend in flour. Add milk all at once. Cook and stir until sauce is thickened and bubbly. Stir in the blended tomato mixture. Cook and stir until soup is heated through. Season to taste with salt and pepper. Serves 4.