Low-Fat Cream Of Tomato Soup - cooking recipe

Ingredients

1 can (28 oz.) plum tomatoes, well drained
1/2 c. chicken broth
1 1/2 c. tomato juice
1/2 c. skim milk
1/2 c. imitation sour cream
1/8 tsp. basil
1/8 tsp. onion flakes
parsley for garnish

Preparation

In blender container, place tomatoes and puree.
Combine all ingredients in a large bowl.
Stir with a wire whisk about 3 minutes or until sour cream is liquified.
Place mixture in saucepan over low heat stirring often.
Serve hot.
Makes 4 servings.
Calories 130; cholesterol 1 mg., fat 6 grams, sodium 796 mg.