• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons minced fresh parsley
• 1 tablespoon finely chopped onion
• 3/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup tomato paste
• 3/4 cup nonfat dry milk powder
• 3 tablespoons all-purpose flour
• 2 cups 2% milk

In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.