Recipe of Cream of Tomato Soup - Food Recipes

--MasterCook II Extracted--

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

Ingredients - 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. - - - - - - - - - - - - - - - - - - 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