We're having such a blustery day down here in Florida and I know many other folks are getting a last blast of winter, so I thought this recipe was a perfect way to warm things up!
1 can (10.5 ounces) condensed low-sodium, low-fat tomato soup
1 can (10.5 ounces) filled with fat-free milk
1 medium tomato, chopped
1 tablespoon chopped fresh basil or cilantro
2 tablespoons croutons
1 tablespoon freshly grated Parmesan cheese
In a saucepan, add the soup and milk. Whisk together until smooth. Warm over medium heat about 7 to 10 minutes, stirring frequently. Add in the tomatoes and herbs. Cook an additional 5 minutes, stirring occasionally.
Ladle even amounts into individual bowls and garnish each serving with 1 tablespoon croutons and 1 1/2 teaspoons Parmesan cheese. Serve immediately.
Dietitian's tip: Tomatoes are a good source of lycopene, an antioxidant that may help protect against cancer and cardiovascular disease. Lycopene is most plentiful in red tomatoes and is best absorbed when the tomatoes have been cooked.
Nutritional Analysis(per serving):
Cholesterol 5 mg
Protein 9 g
Sodium 681 mg
Carbohydrate 35 g
Fiber 2 g
Total fat 3 g
Potassium 570 mg
Calcium 182 mg
Saturated fat 1 g
Monounsaturated fat 1 g
Source: Mayo Clinic