This is definitely the best SB substitute I have ever had for cream of tomato soup. Delicious and a must-try for cold winter months!
Cream of Tomato Soup, P1
16 ounces canned tomatoes (NSA), finely chopped
1/2 cup onion -- chopped
2 tablespoons tomato paste
1 1/2 cup chicken or vegetable broth
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1 small can evaporated skim milk
1 tsp granulated Splenda (or equiv sugar substitute)
1) Cut tomatoes in bite-sized pieces and place with tomato liquid in a
saucepan; add onions, tomato paste, broth, bay leaf, splenda, salt, and
pepper. Bring to a boil over medium heat; lower heat and simmer, uncovered, for 5 minutes. Remove bay leaf.
2) Cool about 15 minutes, then turn into blender or food
processor fitted with steel blade. Cover; blend at low speed until
well-mixed. Meanwhile, heat milk, but do not allow it to boil or
burn (I microwaved on medium, stirring constantly).
3) Combine tomato mixture and hot milk. Simmer, stirring
constantly, until hot enough to serve.
Add-on's (each optional)
-In last step, add 2 T. curry powder, 1 tsp red pepper flakes and 1 tsp paprika - gives it great heat and taste!
-Before serving, garnish with 1 T. chopped parsley.
*modified from The Art of Cooking for the Diabetic, featured on recipezaar.com. Total prep and cooking time: 35 minutes