Cream Of Tomato Soup - cooking recipe

Ingredients

1 (29 oz.) can tomatoes
3 Tbsp. chopped onions
1 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp. basil
1 1/2 tsp. salt
1 Tbsp. flour
1 1/2 c. skim milk
1 Tbsp. butter

Preparation

Put tomatoes, onion, lemon juice, sugar, basil and salt in a saucepan.
Cook over low heat 25 minutes.
Puree in a blender. Return to pan.
Mix flour with a little of the milk to make a smooth paste; mix into the puree with the remaining milk and the butter, stirring until the mixture reaches the boiling point. Cook over low heat 5 minutes.
Serves 6.
Each serving contains 85 calories.