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Tomato Soup

Source of Recipe

Light and Easy Diabetes Cuisine - by Betty Marks - e-mail

Tomato Soup
Exchanges
Yield: 4 (1 cup) servings

- 1/2 teaspoon vegetable oil
- 1 garlic clove, minced
- 1 shallot, minced
- 1 teaspoon arrowroot
- 1 (16-oz.) can Italian plum tomatoes
- 1 bay leaf
- 2 cups skim milk, room temperature
- 1/2 teaspoon dried leaf tarragon
- 1/8 teaspoon pepper

In a non-stick saucepan, heat oil; brown garlic and shallot. Add arrowroot and stir to blend.

Meanwhile, in a blender or a food processor fitted with the metal blade, process tomatoes until pureed.

Add tomatoes and bay leaf to saucepan and bring to a boil. Reduce heat, add milk, tarragon and pepper and heat slowly. Remove bay leaf, and serve.

One 1-cup serving equals: Calories: 78, Fat: 1 g, Sodium: 259 mg, Protein: 5 g, Carbohydrate: 12 g, Cholesterol: 8 mg ++++ Exchanges: 1/2 Milk, 1 Vegetable