Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

DIABETIC CREAM OF TOMATO SOUP




Source of Recipe


Unknown


List of Ingredients




16 ounces tomatoes, canned
1/2 c onion, chopped
2 tbsp tomato paste
1 1/2c chicken broth
1 bay leaf
1/2 tsp salt
1/8 tsp pepper
3/4 c evaporated skim milk
1 tbsp parsley, chopped



Recipe



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 grams fat, 6% calories from fat
If 2% low-fat evaporated milk is used: 89 calories, 2 grams fat


Note: for a "kick" to the recipe, use either a variety of canned tomatoes that contain garlic, basil, etc., or replace with Ro-Tel tomatoes with chilies.