Low-Fat Cream of Tomato Soup

I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.

Step: 1

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.

Step: 2

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.

Step: 3

Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

Per Serving: 131 calories; protein 8.4g; carbohydrates 22g; fat 0.2g; cholesterol 3.5mg; sodium 1582.6mg.

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