Italian Cream of Tomato Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- diced |
|
6 |
ounces |
no salt added tomato paste |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
cup |
red wine |
|
12 |
ounces |
low fat evaporated milk |
|
1 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
Italian seasoning |
|
1 |
tablespoon |
olive oil |
|
1/4 |
teaspoon |
ground cloves |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1 |
tablespoon |
balsamic vinegar |
| Heat large saucepan over medium heat. Add olive oil. Add shallots and garlic and cook until softened. Add rest ingredients except milk. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove pan from heat and use an immersion blender or a regular blender and puree tomato mixture. Return to heat and add milk. Stir to combine and heat just until heated through. Do not boil. Makes 6 servings. |
| Per Serving: 154 Calories; 3g Fat (17.6% calories from fat); 7g Protein; 20g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 374mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |