Creamy Tomato Basil Soup - cooking recipe

Ingredients

1/3 c. Wesson oil
1 medium onion, chopped
1/2 tsp. garlic, minced
1/4 c. all-purpose flour
1 1/2 lb. ripe tomatoes, peeled, seeded and chopped or 1 (16 oz.) can chopped, stewed tomatoes
2 (14 1/2 oz.) cans chicken broth
1/2 c. half and half
1/4 c. fresh basil or chop together 3 Tbsp. fresh parsley with 1 Tbsp. dried basil
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. each: dill weed and pepper

Preparation

In a large saucepan in hot Wesson oil, saute the onion and garlic until tender but not brown.
Stir in flour and cook 1 minute. Add remaining ingredients.
Stir until well blended. Simmer uncovered 20 minutes.
Cool slightly and then pour soup, one third at a time, into the blender or food processor.
Puree until smooth. Makes 6 cups.