Creamy Herbed Tomato Soup
No one will ever guess a soup this smooth and creamy could be low in fat! The savory herb flavors blend so well, making this soup a keeper.
—Taste of Home Test Kitchen
Takes: 30 min. • Makes: 4 servings
- 1 can (14 ½ oz.) diced tomatoes, undrained
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. finely chopped onion
- ¾ tsp. dried basil
- ½ tsp. salt
- ⅛ tsp. pepper
- ¼ cup tomato paste
- ¾ cup nonfat dry milk powder
- 3 Tbsp. all-purpose flour
- 2 cups 2% milk
- 1. In a large saucepan, combine the first 6 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.
1 cup: 201 cal., 3g fat (2g sat. fat), 14mg chol., 621mg sod., 31g carb. (24g sugars, 3g fiber), 14g pro. Diabetic exchanges: 2 vegetable, 1 starch, 1 fat-free milk.
