Creamy Tomato Soup

By Tonya_Speed

NUTRITION per serving: 118 Calories; 2g Fat; 10g Protein; 15g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 2

Ingredients

• 1/2 tablespoon unsalted butter
• 1/2 tablespoon canola oil
• 1/2 cup finely chopped onion
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 22 ounces canned no salt added diced tomatoes, undrained
• 2 1/2 cups low sodium chicken broth
• Pinch of cayenne pepper
• Black pepper, to taste
• 1 (12-oz.) can evaporated skim milk

Details

Servings 6
Adapted from SavingDinner.com

Preparation

Step 1

In a large saucepan, heat butter and oil over medium-low heat. Add onion and cook for about 10 minutes, stirring frequently, until soft but not brown. Add thyme, oregano, tomatoes with their juice and chicken broth. Bring to a boil then reduce heat to low and simmer, partially covered, for 20 minutes. Taste soup, adding cayenne and pepper as needed. Stir in evaporated milk and heat through but do not let mixture actually boil.

SERVING SUGGESTION: Serve some grilled cheese sandwiches on the side.