Guest guest Posted January 1, 2002 Report Share Posted January 1, 2002 LOW OR NO FAT TOMATO SOUP 6-8 large ripe tomatoes or one 28 oz can peeled, whole or crushed tomatoes in puree 1- 2 TB. butter, margarine or oil - optional 2 - 13.75 oz. cans defatted* low sodium chicken broth or use home made. 1-12 oz. can evaporated skim milk In large saucepan cook tomatoes until soft, breaking up any large pieces. The fat helps when using fresh tomatoes Add broth and simmer, uncovered, over low heat for 20 minutes. Run through blender until smooth. (I blend it right in the pot with my Braun hand blender) Return to pot Season to taste Add skim milk and stir for 1 minute Serve * To defat broth, refrigerate cans for at least two hours before using. Overnight is better Remove lids Skim fat with spoon and discard HINT: I always keep a few cans in fridge for gravies and sauces. Quote Link to comment Share on other sites More sharing options...
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