Low-Fat Cream of Tomato Soup
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2(14.5 ounce) cans diced tomatoes, undrained
- 2tablespoons chopped onion
- 1½ tablespoons white sugar
- 2teaspoons salt
- ⅛teaspoon ground cloves
- ½teaspoon ground black pepper
- 1(12 fluid ounce) can fat-free evaporated milk
Instructions
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.