Low-fat Cream Of Tomato Soup

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.