Low-Fat Cream of Tomato Soup

Name: Low-Fat Cream of Tomato Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 822 grams diced tomatoes, undrained; 12 fluid ounces (12 fluid ounce) can fat-free evaporated milk; 0 teaspoons ground cloves; 1 teaspoons ground black pepper; 2 Tbsps chopped onion; 2 teaspoons salt; 2 Tbsps white sugar

Low-Fat Cream of Tomato Soup is a gluten free and vegetarian recipe with 4 servings. This soup has 175 calories, 8g of protein, and 7g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of tomatoes, ground pepper, ground cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.

Ingredients you will need

Black Pepper

Tomato

Clove

Juice

Onion

Sugar

Salt

Equipment you will use

Sauce Pan

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Ingredients you will need

Soup