1/2 cup (1 stick) butter
3 tbsp. all-purpose flour
2 cups water
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 tsp. basil
1 tsp. salt
1/4 tsp. citric acid
3 tbsp. sugar

Melt butter in a 2-quart saucepan. Gradually add flour while stirring. Stir in water and remaining ingredients. Bring to a boil for 2 or 3 full minutes before serving.

Tip 1: The key to great tomato basil soup is the citric acid but be very careful not to add too much.

Tip 2: Adding milk or cream to a tomato mixture tends to curdle it. That's why we use butter and water to achieve a creamy soup.

Submitted by: Judy Jarke