Cream of Tomato Soup

* Exported from MasterCook II *

Cream of Tomato Soup

Recipe By : The Art of Cooking for the Diabetic
Serving Size : 4 Preparation Time :0:25
Categories : Diabetic Low-Fat
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tomatoes, canned
1/2 cup onion -- chopped
2 tablespoons tomato paste
1 1/2 cup chicken broth
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup evaporated skim milk
1 tablespoon parsley -- chopped

Cut tomatoes in bite-sized pieces and place with tomato liquid in a
saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and
pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove
bay leaf. Cool about 15 minutes, then turn into blender or food
processor fitted with steel blade. Cover; blend at low speed until
well-mixed. Meanwhile, heat milk, but do not allow it to boil or
burn. Combine tomato mixture and hot milk. Simmer, stirring
constantly, until hot enough to serve. Garnish with parsley.

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NOTES : Per serving: 74.3 calories, 0.5 gr. fat, 6% calories from fat

If 2% low-fat evaporated milk is used: 89 calories, 2 gr. fat

Diabetic food exchanges: 1 Vegetable + 1/2 Carbohydrate

Harper @%@%@ Robin Carroll-Mann
"Mostly Harmless" -- Douglas Adams
harper@tribeca.ios.com
Harper's Bread Basket -- http://www.geocities.com/heartland/3967