In a large kettle, melt the olive oil and butter together over medium-low heat. Add chopped onions, reduce heat to low, and saute very slowly for 10 to 12 minutes until onions are lightly golden. Add chopped garlic and jalapeno pepper and cook one to two minutes longer.

In a small dish, combine flour, salt, sugar and cumin. With a long, sturdy whisk, stir flour mixture into the onions and garlic. Cook for one minute, until the flour starts to stick to bottom of the pan. Stir in peeled, seeded tomatoes, chicken or vegetable broth and wine, and increase heat to medium-high. Stir frequently until mixture comes to a boil and thickens slightly. Add the sun-dried tomato halves, reduce heat to low, cover and simmer for 35 minutes.

Puree soup in batches in a blender or food processor, stirring well after each batch. The soup should be thick and smooth. Return soup to the kettle and stir in the evaporated skim milk and basil. Heat on low until soup reaches a simmer. Serve hot or warm. Makes 10 servings.

Nutrtional data per serving: Calories, 177; protein, 8 grams; carbohydrates, 27 grams; fat, 4 grams; cholesterol, 4 milligrams; sodium, 437 milligrams.

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