4 tsp. reduced calorie butter
1/4 c. diced onion
1 clove garlic, minced
1 (16 oz.) can tomatoes
1/2 c. dry white table wine
1 tsp. Italian seasoning
1 tsp. basil
1/2 c. evaporated skim milk
1/2 tsp. salt
1/4 tsp. pepper
4 tsp. flour

In saucepan melt butter until bubbly; add onions and garlic and saute until soft. Sprinkle with flour and stir quickly to combine. Cook for 2 minutes. Stir in tomatoes and cook for 5 minutes, add wine and Italian seasoning. Let simmer 10 minutes. Cool slightly. (At this point process in blender for creamier soup.) Add milk, basil, salt and pepper; let simmer 5 minutes. Serve. Serves 4, about 3/4 cup each.