Light Creamy Tomato Soup (Low-Fat)

1. 1

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

2. 2

   Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid down with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before letting it run to puree.

3. 3

   Puree in batches until smooth and pour into a clean pot. Alternatively, use a stick blender to puree the soup directly in the cooking pot.

4. 4

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

• Calories 211.7 kcal — Moderate 11%
• Protein 8.39 g — Moderate 17%
• Carbohydrate 27.94 g 10%
• Total Fat 6.61 g — Moderate 8%
• Saturated Fat 3.12 g — Moderate 16%
• Trans Fat 0.03 g ▲ High --
• Cholesterol 15.53 mg — Moderate 5%
• Sodium 481.84 mg ▲ High 21%
• Dietary Fiber 2.96 g — Moderate 11%
• Total Sugars 19.33 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 276.09 mg ↗ Good Source 21%
• Iron 0.84 mg ⌄ Low Source 5%
• Potassium 669.75 mg — Moderate 14%
• Vitamin A 141.17 mcg — Moderate 16%
• Vitamin C 13.97 mg — Moderate 16%
• Vitamin D 1.84 mcg ⌄ Low Source 9%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅