Creamy Tomato and Basil Soup

Another awesome recipe thanks to Miss Marla!

1/2 c. butter
2 heaping Tbsp minced garlic
1/2 c. flour
3 c. half and half
2 1/2 chicken base (Marla uses Wyler's granules)
2 (28 oz) cans diced tomatoes blended so they are smooth
1 sm can tomato sauce
1/3 c. sugar
1 Tbsp dried basil (or 1/2 c. fresh basil leaves, chopped)
1/2 tsp. pepper
1/2 tsp. salt
1 can chicken stock

1. Melt butter in saucepan.  Once melted add garlic and sauté for a minute or tow.  Stir in flour to make a roux.

2.  Once roux is formed, slowly pour in half and half, stirring as you pour.  Stir constantly until it begins to thicken.

3.  Stir in chicken base, blended tomatoes, tomato sauce, chicken stock, sugar, basil, pepper and salt.  Stir until heated through, but don't let boil.  If needed add milk to soup to thin to desired consistency.