Tomato Tea Soup

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
2 tablespoons unbleached white flour
1 cup hot tea
3 cups vegetable broth
3 medium ripe tomatoes, chopped
1/2 (one-half) teaspoon salt
1/2 (one-half) teaspoon vegan brown sugar
1/2 (one-half) teaspoon dried basil
1/2 (one-half) cup plain nonfat yogurt or soy yogurt, lightly beaten

In a large saucepan, heat oil over medium-high heat. Add onions and cook for two minutes or until translucent. Add garlic and flour, cook one minute, stirring constantly. Pour in tea and broth and heat to boiling, stirring well to combine flour and liquid. Add tomatoes, salt, sugar, and basil. Reduce heat and simmer, covered, 30 minutes, or until tomatoes are reduced to a pulp. Allow to cool then puree in small batches in a food processor. Reheat soup when ready to serve. Top with one tablespoon yogurt on each serving. Serves six.