Creamy Herbed Tomato Soup

  • 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.

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