Title: Cream of Tomato Soup
Categories: Diabetic, Low-fat
Yield: 4 Servings

16 oz Tomatoes, canned
1/2 c Onion; chopped
2 tb Tomato paste
c Chicken broth
1 Bay leaf
1/2 ts Salt
1/8 ts Pepper
3/4 c Evaporated skim milk
1 tb 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.
Posted to Digest eat-lf.v096.n160

Date: Fri, 20 Sep 1996 04:10:19 GMT

From: harper@tribeca.ios.com (Robin Carroll-Mann)
NOTES : Per serving: 74.3 calories, 0.5 gr. fat, 6% calories from fat