Kelly Neilsen's Creamy Tomato Basil Soup

1 lg. can (46oz.) Tomato juice

1/4 cup ketchup

1/2 tsp. soda

1 T. sugar

1/2 cube butter

1/2 c chopped onions

1 to 2 minced garlic cloves

1/2 t 1 tsp Italian seasoning or dry basil

1/3 c flour

1 12 oz can evaporated milk

1 c cream **

In a large plastic bowl mix together the juice, ketchup, soda and sugar. (Soda neutralizes the acid in the juice so the milk won't curdle.) Set aside.

In a stock pot fry the onion in the butter. When onion is almost transparent add the garlic and seasoning (to your taste). Cook together for a couple of minutes. Add the flour to make a roux and stir continually for a couple more minutes. Remove from heat and allow to cool a couple minutes. Add the milk and cream to the roux and stir continually until it bubbles, making a rather thick sauce. Add the tomato juice mixture to the sauce and mix together well with a whisk. Heat together just until it's steaming. Serve.

*I would have used basil, but discovered I was out, so used the Italian seasoning.

**I used the cream because I had it. Try substituting with milk for less calories.

For a thinner, but simpler soup:

Heat together:

1 lg. can (46oz.) tomato juice

Season to taste with seasoning salt, sugar, garlic and onion powder

Then stir in:

1/2 tsp. soda (the juice will froth and expand some)

And add:

1 12oz. can evaporated milk.

Stir together and serve. We love it with grilled cheese sandwiches.