Soups, Salads and Dressings

Cream of Tomato Soup

(6 servings)

1 cup instant non-fat dry milk
1 can (46 ounces) tomato juice, divided
2 tablespoons minced onion flakes
2 tablespoons chopped fresh parsley
2 teaspoons distilled white vinegar
½ teaspoon basil
½ teaspoon salt
1 bay leaf
2 whole cloves
1 packet Sweet 'N Low® granulated sugar substitute

Place milk powder in bowl. Gradually add 1½ 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.

Nutrients Per Serving

(1 cup): Calories: 86, Protein: 6 g, Carbohydrate: 17 g, Fat: <1 g Sodium: 1090 mg, Cholesterol: 2 mg.

Dietary Exchanges

: ½ Skim Milk, 2 Vegetable