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Mexican Cream of Tomato Soup*




Source of Recipe


JoAnna Lund


List of Ingredients




Mexican Cream of Tomato Soup
1 c skim milk
1 3/4 c(one 14 1/2 oz can) stewed tomatoes,undrained
1 1/2 Tbsp. all purpose flour
1 Tbsp. Sugar Twin or Sprinkle Sweet(I used Splenda)
1 1/2 tsp. Jo's chili seasoning
1/4 tsp black pepper

In medium saucepan, cook skim milk until very hot but not boiling stirring often. Meanwhile, in a blender container,combine undrained stewed tomatoes, flour, Sugar Twin, chili seasoning and black pepper. Cover and process on BLEND for 10 seconds. Add hot milk. Recover and BLEND 15 seconds. Pour mixture back into saucepan. Continue cooking for 3 to 4 minutes or until mixture is heated through,stirring constantly.
Serves 2 (1 1/2 c each)
HE: 1 3/4 Vegetable, 1 SM, 1/4 Br, 3 OC
160 calories, 0 gm fat, 11 gm Protein, 29 gm Carbohydrates, 658 mg Sodium, 303 mg Calcium 2 gm fiber
DIABETIC: 2 Ve, 1 SM
Hint: Substitute any reputable brand of Jo's Chili Seasoning

Recipe