Creamy Tomato Garlic Soup

4  cups crushed or diced tomatoes (do not drain)

4 T. butter, coconut oil, or bacon grease

1/2 cup chopped onion

4 cloves of garlic, minced

3 T. flour

3 cups whole milk OR half and half

3 tsp. sucanat (or substitute 2 tsp. brown sugar)

2 T. dried basil

1 1/4 tsp. sea salt

1/4 tsp. black pepper

Shredded Parmesan cheese (optional– for garnish)

Heat your oil of choice in a large stockpot, then add the onion and garlic and sauté until tender. Stir in the flour and let it brown for about 2-3 minutes.  Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer. Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally. If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.) Adjust seasonings if needed, then serve with a handful of shredded Parmesan cheese on top.