Triple Tomato Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
6 |
ounces |
no salt added tomato paste |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1 |
teaspoon |
dried basil |
|
1/4 |
teaspoon |
ground cloves |
|
1 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
seasoned pepper |
|
1 |
clove |
garlic -- minced |
|
1/4 |
cup |
onion -- minced |
|
1 |
cup |
low sodium vegetable broth |
|
1/2 |
cup |
low fat evaporated milk |
Add all the ingredients except for the milk in a large saucepan and heat to boiling. For a smoother soup you can either puree in a blender or use an immersion blender to blend the soup. |
| Add milk and heat but do not bring back to boiling.
Makes 6 servings. |
Per Serving: 88 Calories; trace Fat (2.6% calories from fat); 6g Protein; 16g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 394mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. |