Learn how to
make this mouth-watering cream of tomato soup. Tomatoes are in season from June
to October and if you’ve been growing your own, you’ll likely be overrun. This
delicious soup is a great way to use them up – and a portion works out at only
280 calories per serving – perfect if you’re calorie counting. Serve with
garnish, a good sprinkle of ground black pepper, and some crusty bread.
Number of
Servings: 12
Preparation
time: 15
minutes
Cooking
time: 20
minutes
Nutritional
value per serving:
• Calories: 92kcal
• Fat: 2g
• Protein: 7g
• Carbohydrates: 13g
Ingredients:
1 tablespoon reduced-fat margarine
1 tablespoon canola oil
1 medium onion, finely chopped
½ teaspoon crushed dried thyme
¼ teaspoon crushed dried oregano
3 cans of no-salt-added diced tomatoes
with the juice
5 cups no-salt-added canned chicken
broth
60 g evaporated skim milk
Freshly ground pepper (to taste)
Salt (optional)
Preparation:
1. In a heavy pot, heat margarine and
oil over medium-low heat.
2. Add onion and cook, stirring
frequently, until onion is very limp (about 10 minutes), taking care to not let
the onion brown.
3. Add thyme, oregano, tomatoes with
their juice, and chicken broth. Bring to a boil; reduce heat to low and simmer,
partially cover for 20 minutes.
4. Taste soup, add salt and pepper.
5. Stir in evaporated milk and heat
through. Do not let the mixture actually boil.
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