1 Tbsp. butter
1 6 oz. can tomato paste
1 12 oz. can fat free evaporated milk
1/2 cup water (or milk)
1 tsp. dried basil (or 1 Tbsp. fresh basil)
1/2 tsp. black pepper
dash of garlic powder
dash of red pepper
dash of Worcestershire sauce
salt, if needed

In saucepan over low heat, melt butter and stir in tomato paste. Gradually stir in water. Stir until well-blended. Add evaporated milk and rest of ingredients and stir well. Cook over low heat until hot, but do not let boil. Makes 2 good-sized bowls of soup or 4 small cups. Very good served with sandwiches or salad.

*Although the butter makes this soup smoother, you can omit it and still have a great soup!