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Soup: Cream of Tomato Soup

Source of Recipe

Down-Home Diabetic Cookbook � 2nd Edition

Cream of Tomato Soup

Exchanges
WW Points
Serves: 3

2-1/2 c. diced peeled tomatoes
1/4 c. diced celery
1/4 c. diced onion
1 T. vegetable oil
2 T. flour
1 c. evaporated skim milk
1 tsp. salt-free seasoning blend
1/8 tsp. pepper
3 T. nonfat sour cream
2 tsp. minced fresh parsley

In a saucepan, combine the first 3 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into blender. Cover and process until smooth.

In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add seasoning blend and pepper. Top with individual servings with sour cream and parsley.

One serving equals: 184 calories�134 sodium�4 mg cholesterol�26 gm carbohydrate�10 gm protein�5 gm fat�2 gm fiber ++++ Exchanges: 2 vegetable�1 skim milk�1 fat ++++ WWP: 4