Tomato Crab Soup!!! Superb!

Wow, who would have thunk....so quick, easy and above all else...TASTY!

Tomato Crab Soup

Yield 10 (1c)servings
NI: 126 calories, 5g fat, 2g fiber
From the Taste Of Home Light/Tasty CB January issue.

1 small onion, chopped
1/4c chopped sweet red pepper
4 garlic cloves, minced
3 tbsp butter (I used becel and only 2 tbsp)
4 plum tomatoes, finely copped
1/4c all purpose flour
1/2 tsp pepper (I used 1/4 tsp)
1/8 tsp salt
3 cans (14-1/2oz ech)reduced sodium chicken broth ( I would use the fat-free low sodium boxes of broth)
1 can (6oz) tomato paste
2 cans (6oz ech) crab meat, drained, flaked and cartilage removed
3 tbsp minced fresh basil
1c milk. (I would use 1%)

In a large saucepan, saute the onion, red pepper and garlic in butter for 3 minutes. Stir in tomatoes; cook 2-3 minutes longer or until onion is tender.

Whisk in the flour, pepper and salt until blended. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab and basil. Gradually stir in milk; heat through.

* I used 1 imitation crab leg for texture and color! O extra points in it!