Recipe: Fresh Tomato Basil Soup (using fresh and sundried tomatoes)

FRESH TOMATO BASIL SOUP

2 large onions, peeled and coarsely chopped (about 4 cups)
5 cloves garlic, coarsely chopped
1 jalapeno pepper, seeded, coarsely chopped (optional, or to taste)
2 tbsp. all purpose flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. ground cumin
4 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped (about 6 1/2 cups pulp and juice)
1 (14 1/2 oz.) can low sodium, low fat veggie broth
1/2 cup dry white wine
5 sundried tomato halves (not packed in oil)
1 (12 oz.) can evaporated skimmed milk
1/2 cup chopped fresh basil leaves

In a large kettle, saute onions (in your favorite sauteing liquid) very slowly until lightly golden.

Add chopped garlic and jalapeno pepper and cook one or two minutes longer.

In a small dish combine flour, salt, sugar and cumin. With a long sturdy whisk, stir flour mixture into the onions and garlic. Cook for one minute, until flour starts to stick to the bottom of the pan. Stir in tomatoes, broth and wine, and increase heat to medium-high. Stir frequently until mixture comes to a boil and thickens slightly.

Add the sun dried tomatoes halves, reduce heat to low, cover and simmer for 35 minutes.

Puree soup in batches in a blender or food processor, stirring well after each batch. The soup should be thick and smooth.

Return soup to the kettle and stir in the evaporated skim milk and basil. Heat on low until soup reaches a simmer. Serve hot or warm.

Makes 10 servings
Adapted from source: The Philadelphia Inquirer