Low Fat Cream of Tomato Soup

Yummy, easy and low fat!

Low Fat Cream of Tomato Soup

1 (15 oz.) can diced tomatoes, undrained
2 TBSP. chopped onion
1 1/2 TBSP. sugar
1 tsp. salt
1/8 tsp. ground cloves
1/4 tsp. ground black pepper
1 (12 oz.) can fat-free evaporated milk
Pour the diced tomatoes with their juices into a saucepan and mix in onion, sugar, salt, and pepper. Bring to a boil over medium heat. Reduce heat to a simmer and cook until the onions are tender, about 10 minutes. Puree soup with blender or immersion blender. Return soup to saucepan and stir in the evaporated milk. Place over low heat and cook just until hot, about 1 minute. Serve and enjoy.
-Makes 4 servings