Friday, May 18, 2012

Recipe for today; Low-Fat Cream of Tomato Soup..

Low-Fat Cream of Tomato Soup...

Directions:

  • 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.

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