Low-Fat Cream of Tomato Soup

A quick, tasty tomato soup made with fat-free evaporated milk and canned tomatoes, dressed up with seasonings, makes a great light lunch or supper.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 131 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons chopped onion
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (12 fluid ounce) can fat-free evaporated milk
• 0.5 teaspoon ground black pepper
• 0.125 teaspoon ground cloves
• 1.5 tablespoons white sugar

Recipe Instructions

Step 1

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 2

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 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.