Low-Fat Cream of Tomato Soup Recipe

Pour tomatoes with their juice into a saucepan. Mix in onion, sugar, salt, cloves, and black pepper.

Bring to a boil over medium heat, then reduce heat to a simmer. Cook for about 10 minutes until the onion is tender.

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.

Use 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.

Return blended soup to the saucepan, and stir in the evaporated milk.

Place over low heat, and cook for about 1 minute just until hot.