Low-Fat "cream" of Tomato Soup

Recipe by MsSally
READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven, over medium heat, saute onions in butter until translucent.
  • Remove from the heat.
  • Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.
  • Return to the heat and add salt and pepper to taste.
  • Cook until just boiling add cream cheese and whisk until smooth.
  • Serve immediately.
  • Or cool completely and freeze in rigid containers.
  • To reheat: Thaw in fridge and warm in microwave or on stoptop.
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