- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 tablespoons chopped onion
- 1 1/2 tablespoons white sugar
- 2 teaspoons salt
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 (12 fluid ounce) can fat-free evaporated milk
- 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.
- 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.
- Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
04/17/2018
recipepes.com
Low-Fat Cream of Tomato Soup, recipe
PT15M
PT1H
5
455 calories
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