Spiced-Up Tomato Soup
Flavors of tart tomatoes and cloves shine in this good-for-you soup. Having to cut down on sodium, I often experiment with spices to replace the salt.—Carol Foiles, Clark, South Dakota2 ServingsPrep/Total Time: 30 min.
Ingredients
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon low-sodium beef bouillon granules
- 1 cup hot water
- 1 tablespoon finely chopped onion
- 1 tablespoon sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme
- 1 bay leaf
Directions
- In a blender or food processor, cover and process tomatoes until
- pureed.
- In a saucepan, dissolve bouillon in water. Add tomatoes and remaining
- ingredients. Bring to a boil, stirring occasionally. Reduce heat;
- simmer, covered, for 20-25 minutes. Discard bay leaf. Yield: 2
- servings.
Nutrition Facts: One serving (1 cup) equals 74 calories, trace fat (trace saturated fat), 0 cholesterol, 354 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 3 vegetable.