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Creamy Herbed Tomato Soup Recipe

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No one will ever guess that a soup this smooth and creamy could be low-fat! Our Test Kitchen simmered up plenty of savory herb flavors that blend together well to make this soup a keeper.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup tomato paste
  • 3/4 cup nonfat dry milk powder
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk

Nutritional Facts

1 cup equals 201 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 621 mg sodium, 31 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat-free milk.

Directions

  1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through. Yield: 4 servings.
Originally published as Herbed Tomato Soup in Light & Tasty February/March 2008, p47

Nutritional Facts

1 cup equals 201 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 621 mg sodium, 31 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat-free milk.

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Reviewed Dec. 27, 2013

Excellent flavor! For a smoother soup, I put it through the blender after adding the milk. I also used fat free milk instead of 2%. I will definitely make this again.

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