Cream Of Tomato Soup (1.5 PTS)

Recipe Ingredients

16		Tomatoes, canned
1/2		Onion - chopped
2		Tomato paste
1 1/2		Fat-free chicken broth
1		Bay leaf
1/2		Salt
1/8		Pepper
3/4		Evaporated skim milk
1		Parsley - chopped

Recipe Instructions

Cut tomatoes in bite-sized pieces and place with tomato liquid in a

saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and

pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove

bay leaf. Cool about 15 minutes, then turn into blender or food

processor fitted with steel blade. Cover; blend at low speed until

well-mixed. Meanwhile, heat milk, but do not allow it to boil or

burn. Combine tomato mixture and hot milk. Simmer, stirring

constantly, until hot enough to serve. Garnish with parsley.

Per Serving: 83.1 cals; 0.5g fat; 0.1g sat fat; 2mg chol; 14.7g carb;

2.1g fiber; 9.4g protein; 767mg sodium

Shared by: Diane Geary, RecipeLu

WW Pointed & adapted by Mary [[email protected]]10/15/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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