Creamy Tomato Soup
- PREP TIME45 MIN
- SERVINGS8 PEOPLE
Ingredients
1 tsp. black pepper
3 cups chicken broth, divided
1 cup evaporated milk
3 tablespoons flour
1/2 teaspoon dried basil (4 leaves fresh)
1/2 teaspoon dried thyme (2 sprigs fresh)
2 tablespoons olive oil
1 large onion, diced
1 tsp. salt
1 teaspoon Splenda
3 tablespoons tomato paste
2 16-ounce cans diced tomatoes, UNDRAINED (2 pounds diced fresh)
Instructions
- In a large saucepan heat oil over medium heat.
- Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden.
- Add tomatoes and tomato paste.
- Stir and simmer for 10 minutes.
- In a small bowl whisk together the flour and 1/4 cup of the chicken broth.
- Stir into tomato mixture until well blended.
- Add the remaining broth. Simmer for 30 minutes, stirring frequently.
- Puree with an immersion blender until smooth.
- Add the Splenda and evaporated milk.
- Heat through.
Nutrition Facts
- Calories124.66kcal
- Fat6.36g
- Saturated Fat2.01g
- Cholesterol10.9mg
- Carbohydrates14g
- Sugar7.85g
- Protein0%
- Sodium862.44mg
- Fiber34.38mg
