Low-Fat Cream of Tomato Soup Recipe

Pour tomatoes with their juice into a saucepan and mix in onion sugar salt cloves and black pepper; bring to a boil over medium heat reduce heat to a simmer and cook until the onion is tender about 10 minutes.

Pour the soup into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately you can use a stick blender and puree the soup right in the cooking pot.

Return blended soup to the saucepan and stir in the evaporated milk. Place over low heat and cook just until hot about 1 minute.