Creamy tomato soup

This recipe took a lot of tweaking to get right but now it is a favorite! I really didn't feel good feeding my kids the many ingredient processed canned tomato soup to which you have to add water.  I wanted a simple homemade soup that could freeze so we could have it for lunches anytime. This is it!

It is made from all natural real ingredients and is kid approved.  

Ingredients:
4 Tbsp butter
1/4 cup diced onion
3 "shakes" garlic powder
4 1/2 cups chicken broth (you can use vegetable too).  I used homemade but you can use any kind.
1/4 cup white whole wheat flour (or arrowroot starch for gluten free)
15 ounce can good quality diced tomatoes, including juice
15 ounce can good quality tomato sauce
1 tsp honey
1 cup milk (I used whole cow's milk)
1 Tbsp brown sugar (this was essential to ensuring the soup wasn't bitter)

Directions:
Melt butter in a large stock pot.  Saute the onions over medium heat for about five minutes until soft.  Lower the heat to medium-low and add the garlic powder.  Then stir in the chicken broth and flour (or arrowroot starch).  Add tomatoes in juices, tomato sauce and honey.  Bring to a boil and then reduce heat to a simmer for 30 minutes, stirring occasionally.

After the 30 minutes is up, puree soup with an immersion blender until smooth (or transfer to a blender in batches).  Add milk and stir until well blended.

The soup was a little bitter so I added 1/2 Tbsp brown sugar, stirrd and raised the heat and waited five minutes before adding a second 1/2 Tbsp and heating an additional five minutes.  This helped the bitterness and the soup was great.  A bit of honey and brown sugar in a large vat of soup that my kids will still eat is definitely preferable to what comes in a can of tomato soup.