Low-Fat Cream of Tomato Soup

Name: Low-Fat Cream of Tomato Soup
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 2 (14.5 ounce) cans diced tomatoes, undrained; 2 tablespoons chopped onion; 1\u2009½ tablespoons white sugar; 2 teaspoons salt; ⅛ teaspoon ground cloves; ½ teaspoon ground black pepper; 1 (12 fluid ounce) can fat-free evaporated milk

I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.

INGRIDIENT

2 (14.5 ounce) cans diced tomatoes, undrained

2 tablespoons chopped onion

1 ½ tablespoons white sugar

2 teaspoons salt

⅛ teaspoon ground cloves

½ teaspoon ground black pepper

1 (12 fluid ounce) can fat-free evaporated milk

DIRECTION

Step: 1

Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.

Step: 2

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Step: 3

Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

NUTRITION FACT

Per Serving: 131 calories; protein 8.4g; carbohydrates 22g; fat 0.2g; cholesterol 3.5mg; sodium 1582.6mg.

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