1 sixteen (16) ounce can of tomatoes
1/2 cup of chopped onion
2 tablespoons of tomato paste
1 & 1/2 cups of chicken broth
1 bay leaf
1/2 teaspoon of salt
1/8 teaspoon of freshly ground pepper
3/4 cup (6 ounces) of evaporated low-fat (2% milk fat) milk
1 tablespoon of finely chopped fresh parsley for garnish
Cut the tomatoes in bite-sized pieces and place them with the tomato liquid in a saucepan; add the onions, tomato paste, chicken broth, bay leaf, salt & pepper.
Bring to a boil; simmer, uncovered, for 5 minutes. Cool about 15 minutes, tehn turn into a blender or food processor fitted with a steel blade.
Cover, blend at low speed until it's well mixed.
Meanwhile, heat the milk but do not allow it to boil or burn. Combine the tomato mixture and hot milk. Simmer, uncovered, stirring constantly only until hot enough to serve.
Garnish with the parsley.
= makes 4 servings (yield: 3 cups)
1 serving = 3/4 cup
1 serving = 1 vegetable/fruit & 1/2 a milk
Calories = 89
g protein = 5
g carbohydrate = 13
g dietary fiber = 1.3
g fat - total = 2
mg cholestrol = 7
mg sodium = 636
*NOTE* Low sodium diets omit the salt. Substitute unsalted canned tomatoes and unsalted broth.
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