Ingredients:
16 oz tomatoes, canned
1/2 c onion, chopped
2 tbsp tomato paste
1 1/2 c chicken broth
1 bay leaf
1/2 tsp salt
1/8 tsp pepper
3/4 c evaporated skim milk
1 tbsp parsley, chopped
Directions:
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, then simmer uncovered for 5 minutes. Remove bay leaf. Cool about 15 minutes, then turn into blender or food processor fitted with steel blade. Cover and 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.
Makes 4 Servings.
Dietary Exchanges: 1 Vegetable, 1/2 Carbohydrate
Nutrients Per Serving:
74.3 Calories
0.5 g Fat
6% Calories from Fat
If 2% low-fat evaporated milk is used: 89 Calories, 2 g Fat
