Cream Of Tomato Soup from Healthy Diabetic Recipes

Cream Of Tomato Soup Recipe

Recipe Ingredients:

1 can tomatoes - (16 oz)
1/2 cup chopped onion
2 tbsp tomato paste
1 1/2 cups chicken broth
1 bay leaf
1/2 tsp salt
1/8 tsp freshly-ground black pepper
6 oz evaporated 2% low-fat milk
1 tbsp finely-chopped fresh parsley, for garnish

Recipe Instructions:

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.

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, uncovered, stirring constantly only until hot enough to serve. Garnish with parsley.

This recipe yields 4 servings. Serving size: 3/4 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Low-fat Milk.

Nutrition Facts: Carbohydrates 13g; Protein 5g; Fat 2g; Calories 89; Fiber 1.3g; Sodium 636mg; Cholesterol 7mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted canned tomatoes and unsalted broth.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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