Although I'm making chicken tonight, I'd rather have this soup. Its going to get colder this week, so maybe one night we'll have this and Grilled Cheese! Its really yummy and the pepper gives it a tiny kick! The points may have changed, though, as it was calculated using the OLD points system. It CAN'T be any more than 2 points per serving though. I will re-calculate when I make it later this week. To go with it, I typically make Grilled cheese on low-point bread with 2% milk cheese slices (1 pt per slice) or WW cheese slices (also 1 pt per slice). Add a fruit salad and its a pretty filling dinner (or lunch) for only 5-6 points! I am not 100% where this recipe ORIGINALLY came from - my mother gave it to me!
Tomato Soup
About 1 WW point per cup
28 oz. Italian-seasoned diced
tomatoes
26 oz. tomato soup, undiluted
32 oz. chicken broth
½ teaspoon black pepper –
freshly ground
Salt to taste
Optional
– Italian Seasoning
Pulse Italian tomatoes in
food processor or blender until diced finely.
Recipe called for Progresso Diced Tomatoes with Italian Herbs. (I
couldn’t find it so I used Del Monte’s diced with basil, garlic and oregano.
Then I added about 1 teaspoon of Italian seasoning.)
In Dutch oven (large pot) mix blended tomatoes,
soup, broth and pepper
Cook over medium heat –
stirring occasionally – 10 or 15 minutes Just until hot.
Makes approximately 11 cups
A 2 cup serving = about 110
calories and 0 fat.
Just under 1 fiber.
Serve hot and may top with or without any
of the options below:
Parmesan
Cheese
Fresh
chopped parsley
Sour
Cream
Croutons
Fresh
tomato diced
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