A tomato soup recipe that is always satisfying on its own or served with a sandwich.
In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
In a saucepan melt the butter over medium-high heat.
Add in onion and saute until softened (about 3 minutes).
Add in garlic and red pepper flakes; cook stirring for 2 minutes.
Add in flour and stir for 1 minute.
Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour.
If the soup is still too thick for your liking add in more tomato juice.
A few minute before serving, add the fresh chopped basil.
Season with salt and pepper to taste while cooking.