Soups & Stews : Vegetable Last Updated: Aug 10th, 2009 - 11:28:02 Cream of Tomato Soup By Sandra Woodruff  Printer friendly page Yield: 5 servings 1 pound fresh tomatoes, chopped (about 3 cups) or 1 can (14 1/2 ounces) no-added-salt diced tomatoes 3/4 cup chopped onion 3/4 cup chopped celery 3/4 cup chopped carrot 2 cups chicken or vegetable broth 1 teaspoon dried basil 1/4 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1/2 cup evaporated nonfat or low-fat milk 1/4 cup grated Parmesan cheese (optional) 1. Place the tomatoes, onion, celery, carrot, broth, basil, and pepper in a 3-quart pot. Cover, and bring to a boil. Reduce the heat and simmer for about 12 minutes or until the vegetables are soft. 3. Add the olive oil and evaporated milk to the soup. Using an immersion blender, puree the soup until smooth. 4. Serve hot, topping each serving with some of the cheese if desired. Nutritional Facts (per 1-cup serving) Calories: 85    Carbohydrates: 12 g    Fiber: 2.3 g    Fat: 3.4 g     Sat. Fat: 0.4 g     Cholesterol: 1 mg    Protein: 3.3 g    Sodium: 317 mg    Calcium: 90 mg    Potassium: 438 mg GI rating: low Diabetic exchanges: 1 carbohydrate, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page