Cream of Tomato Soup

Makes 6 Servings


2 tablespoons minced onion flakes
1 can (46 ounces) tomato juice, divided
1 cup instant non-fat dry milk
2 whole cloves
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon basil
2 teaspoons distilled white vinegar
2 tablespoons chopped fresh parsley
1 packet Sweet ‘N Low


Place milk powder in bowl. Gradually add 1 1/2 cups tomato juice, stirring to form a smooth paste. Set aside. In large saucepan, combine remaining tomato juice and other ingredients, except Sweet ‘N Low, and simmer about 5 minutes. Remove bay leaf and cloves. Pour some of the hot liquid into the tomato-milk paste; stir, then pour mixture back into saucepan. Heat slowly, stirring constantly, to serving temperature. Do not boil. Stir in Sweet ‘N Low.

Nutritional Information

Calories: 86
Cholesterol: 2mg
Sodium: 1090mg
Total Carbs: 17g
Protein: 6g


Recipe courtesy of SweetNLow.com.
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