Creamy Lowfat Tomato Soup
A creamy tomato soup made with lowfat milk instead of cream. Great served with toast or crackers.
Servings: 4 servings
Calories: 63kcal
Ingredients
- 1 28 oz. can Whole Tomatoes
- 2 cups chicken or vegetable broth
- 1 cup diced onion
- 1 clove garlic
- 1 teaspoon basil leaves
- ½ teaspoon thyme
- 1 bay leaf
- 1 cup lowfat 2% milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup grated Parmesan cheese.
Instructions
- In a large pot cook the tomatoes, stock, onion, garlic, basil, Thyme and bay leaf.
- Bring to a boil and simmer for 30-40 minutes
- Discard the bay leaf
- Using an immersion blender, puree the tomatoes
- Slowly add milk to the mixture.
- Add salt and pepper to taste.
- Pour soup in bowls and top each bowl with 1 tablespoon of parmesan cheese
Nutrition
Calories: 63kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 694mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 2mg