Description
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.
Ingredients
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 tablespoons chopped onion
- 1 ½ tablespoons white sugar
- 2 teaspoons salt
- ⅛ teaspoon ground cloves
- ½ teaspoon ground black pepper
- 1 (12 fluid ounce) can fat-free evaporated milk
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.
- 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.
- Return blended soup to the saucepan
- and stir in the evaporated milk. Place over low heat
- and cook just until hot
- about 1 minute.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4