Creamy tomato soup
Creamy tomato soup
2 tablespoons olive oil
1 large onion, diced
1/2 teaspoon dried thyme (2 sprigs fresh)
1/2 teaspoon dried basil (4 leaves fresh)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Two 16-ounce cans diced tomatoes, UNDRAINED (2 pounds diced fresh)
3 tablespoons tomato paste
3 tablespoons flour
3 cups chicken broth, divided
1 teaspoon Splenda
1 cup evaporated milk
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. In small batches puree the soup in a blender or food processor. (Be careful as if the container is too full it could expand and burn you.) Return mixture to the pan and add the Splenda and evaporated milk. Heat through. Makes 8 servings.
Per Serving: 120 Cal; 5 g Protein; 6 g Tot Fat; 13 g Carb; 1 g Fiber; 2 g Sugar; 422 mg Sodium
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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