Ingredients Jump to Instructions ↓

  1. 1 Tomatoes - (16 oz)

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 2 tablespoons 30ml Tomato paste

  4. 1 1/2 cups 355ml Chicken broth

  5. 1 Bay leaf

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  8. 6 oz 170g Evaporated 2% low-fat milk

  9. 1 tablespoon 15ml Finely-chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut tomatoes in bite-sized pieces and place with tomato liquid in a saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Cool about 15 minutes, then turn into blender or food processor fitted with steel blade. Cover; blend at low speed until well mixed. Meanwhile, heat milk but do not allow it to boil or burn. Combine tomato mixture and hot milk. Simmer, uncovered, stirring constantly only until hot enough to serve. Garnish with parsley. This recipe yields 4 servings. Serving size: 3/4 cup. Exchanges Per Serving: 1 Vegetable, 1/2 Low-fat Milk. Nutrition Facts: Carbohydrates 13g; Protein 5g; Fat 2g; Calories 89; Fiber 1.3g; Sodium 636mg; Cholesterol 7mg. Note: Low-sodium diets: Omit salt. Substitute unsalted canned tomatoes and unsalted broth.


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