-
In a heavy 7 quart Dutch oven, melt margarine.
-
Saute onions and celery until tender (about 20 minutes).
-
Blend in flour.
-
Gradually stir in water until mixture is smooth.
-
Blend in chicken base, sugar, tomato paste and salt. Cook over medium heat, stirring frequently, until mixture comes to a boil; boil and stir 1 minute.
-
Reduce heat, simmer 10 minutes.
-
Strain, discarding vegetables.
-
Return soup to Dutch oven. Stir in half-and-half and basil. Heat through(3-5 minutes).