Tomato Soup

I'm posting this recipe as requested. If you are as obsessed with tomatoes as I am, then you will love this.


Megan's Cream of Tomato Soup
Ingredients:
3 pounds of tomatoes, peeled OR 4-5 cans of diced tomatoes (if real tomatoes are out of season)
1 yellow onion, diced
1.5 cups chicken broth
1/4 cup basil (if you can get fresh basil, use it!! It tastes so much better)
2 tablespoons butter (I used I Can't Believe It's Not Butter Light)
2 tablespoons flour
1 cup skim milk
1 tsp pepper

Directions:
In a large sauce pan, put together tomatoes, onion, chicken broth, and basil. Simmer for 20-25 minutes.
Using a strainer, strain the entire mixture so that you separate all liquid (tomato juice and chicken broth) from the solid tomatoes, onions, and basil. Save all of the liquid in a bowl, and move the solids to a food processor. Blitz all of it until it is smooth, and then move blitzed solids and the saved liquid back into your sauce pan.
Add flour, butter, skim milk, and pepper. Mix well. If you think the soup needs more salt, I like to blitz another can of tomatoes and add it rather than adding straight salt.

This entire pot yields about 500-550 calories, depending on how many tomatoes you use. If you use anything more than skim milk or light "butter", then that will also up the calories. I usually eat about 1/4 of the pot with something else, like a grilled cheese sandwich. 1/4 of the pot is about 125-135 calories.