Cream Of Tomato Soup Recipe

86 cal
share the sweetness
Ingredients
  • 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 zero calorie sweetener

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.