Easy Cream of Tomato Soup - 13g Carbs, 1g Fiber
From: www.diabeticlifestyle.com
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes
Servings: 12
1 Tbsp reduced-fat margarine
1 Tbsp canola oil
1 medium onion, finely chopped
1/2 tsp crushed dried thyme
1/4 tsp crushed dried oregano
3 (14.5oz cans) no-salt-added diced tomatoes with the juice
5 cups no-salt-added canned chicken broth
Pinch cayenne pepper (optional)
Salt (optional)
Freshly ground pepper (to taste)
2 (12oz cans) evaporated skim milk
In a heavy soup pot, heat margarine and oil over medium-low heat.
Add onion and cook, stirring frequently, until onion is very limp
(about 10 minutes), taking care to not let the onion brown.
Add thyme, oregano, tomatoes with their juice, and chicken broth.
Bring to a boil; reduce heat to low and simmer, partially covered,
for 20 minutes.
Taste soup, adding cayenne and salt (if using) and pepper.
Stir in evaporated milk and heat through. Do not let mixture actually
boil.
Servings: 12
Nutrition per Serving:
94 Calories, 19% Calories from Fat, 7g Protein, 2g Total Fat,
0.3g Saturated Fat, 13g Carbs, 1g Dietary Fiber, 2g Cholesterol,
112mg Sodium
Diabetic exchanges: 1 carbohydrate (1/2 milk, 1 vegetable)
