Creamy Tomato Soup

Creamy Tomato Soup
Courtesy of Jessica Reyna

1 large can diced tomates
1 large can crushed tomatoes
2 chicken bouillon cubes
2 cups water
3/4 cup diced onion
1 1/2 tsp basil (fresh is best, but I often use dried and it still tastes good)
1 clove of garlic (I use 2 cloves)

Dice the onion and saute in 1 tbsp butter. Add garlic at the very end. When onions are translucent, add the other ingredients, mix and simmer.

White sauce:
2 tbsp butter
2 tbsp flour
1/4 tsp pepper
1/2 tsp salt
2 cups milk

Melt butter in a small saucepan and add flour, salt and pepper. Mix well, remove from heat and gradually add in milk. Make sure there are no lumps then return to heat and simmer until the sauce thickens (about 5 minutes). When finished, add to tomato mixture

*I often add an extra can of tomatoes and a cup of heavy cream to thicken up the soup. For creamier soup, use an immersion blender or pour (little by little) into an upright blender to puree ingredients. Messy, but yummy in the end.