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    Tomato Soup


    Source of Recipe


    Annie's Recipe of the Day Newsletter

    List of Ingredients




    1 carrot -- chopped
    2 celery stalks -- chopped
    1/4 cup Water
    3 cups tomatoes -- unsalted canned OR peeled.
    1/2 teaspoon basil leaves
    1/4 teaspoon oregano leaves
    1 cup powdered nonfat dry milk
    2 bouillon cubes
    1 quart water
    Pepper to taste

    Recipe



    Steam carrots and celery in 1/4 cup water until tender. Add
    tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree'
    tomato mixture in blender. Blend powdered milk with tomatoes. Pour
    back into pan. Dissolve bouillon cubes in 1 quart of water and add
    other ingredients. Heat thoroughly but do not boil. Add pepper

    Serving Size : 4

    Nutrition Analysis per serving: 56 cal; 4gm pro; 10gm carb; trace
    fat 277mg sod; 1mg chol. Serving Size: 1 cup.

    Weight Watcher Points - 1 Point*
    *Calculated using a Weight Watcher Calculator

 

 

 

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