1) In a large saucepan heat oil over medium heat.

2) Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden.

3) Add tomatoes and tomato paste.Stir and simmer for 10 minutes.In a small bowl whisk together the flour and 1/4 cup of the chicken broth.Stir into tomato mixture until well blended.

4) Add the remaining broth. Simmer for 30 minutes, stirring frequently.Puree with an immersion blender until smooth.

5) Add the Splenda and evaporated milk.

6) Heat through.