1 (46-ounce) can tomato juice
2 teaspoons chicken soup base or bouillon
1 (14 1/2-ounce) can evaporated milk
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped fresh basil
3 cups ripe tomatoes, seeded and chopped
1/4 teaspoon lemon pepper
2 cups (8 ounces) shredded mozzarella cheese
In a non-stick saucepan, bring tomato juice, chicken base or bouillon, and evaporated milk to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
Melt butter in a small saucepan and stir in flour until smooth. Add to the soup and simmer for 10 minutes, stirring often. Stir in basil, chopped tomatoes, and lemon pepper. Simmer for 2 minutes then stir in shredded mozzarella cheese. Simmer over low heat, stirring, until the cheese melts.
Makes 10 servings.