Low-Fat "Cream" Of Tomato Soup

1. 1

   In a Dutch oven, over medium heat, saute onions in butter until translucent.

2. 2

   Remove from the heat.

3. 3

   Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.

4. 4

   Return to the heat and add salt and pepper to taste.

5. 5

   Cook until just boiling add cream cheese and whisk until smooth.

6. 6

   Serve immediately.

7. 7

   Or cool completely and freeze in rigid containers.

8. 8

   To reheat: Thaw in fridge and warm in microwave or on stoptop.

* Per serving · 4 servings · Values may vary.

No additional tips available.