Canned tomatoes are convenient in making this creamy soup.
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1 cup milk
1/4 cup all-purpose flour
1 (15-ounce) can (1 1/2 cups) vegetable broth
1/4 cup chopped fresh basil leaves
1 (14 1/2-ounce) can diced tomatoes
1 tablespoon shredded Parmesan cheese
Coarse ground pepper
1/2 cup shredded mozzarella cheese
Shredded Parmesan cheese
Combine milk, flour and broth in 2-quart saucepan with whisk. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a boil.
Reduce heat to low. Stir in basil, tomatoes and 1 tablespoon Parmesan cheese. Cook, stirring constantly, 5-7 minutes or until soup is slightly thickened. (Do not boil.) Season to taste with pepper.
To serve, divide mozzarella cheese evenly among individual serving bowls. Pour soup over mozzarella cheese. Garnish with Parmesan cheese.
A higher fat milk works best in this recipe.