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
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.
