DirectionsStep1Preheat the oven to 450°.Step2Place the tomatoes, onion, and garlic and a large casserole dish and lightly spray with olive oil.Step3Roast for 25 minutes, then transfer to a large sauce pan along with any juices in the baking dish.Step4Add the broth, and bay leaves. Bring to a boil, then lower to medium heat and cook for 15 minutes.Step5Remove and discard the bay leaves.Step6Use an immersion blender to blend until smooth. (Alternatively, you can cool and add to a blender. Be sure to vent the blender before blending until smooth.)Step7Add the salt, pepper, and coconut milk. Mix together, and simmer for an additional 10 minutes.Step8Taste, and add additional salt and pepper as needed. Serve hot.Step9Roast the onions and garlic as directed, and add in the canned tomatoes when you move onto step #2IngredientsIngredients20 Medium Tomatoes (cored and quartered)1 Onion4 Garlic Cloves (chopped)add Olive Oil Spray3 cupsVegetable Broth (or chicken broth)2 Bay Leaves¼ teaspoonSalt0.12 teaspoonPepper½ cupLight Coconut Milk (from a can)2 28-ounces cansTomatoes (crushed, in place of fresh tomatoes)¼ cupHeavy Cream (in place of coconut milk)add Low Calorie Grilled Cheese Sandwiches (Just 238 Calories)add Low Calorie Caesar Salad (Just 146 Calories)add Low Calorie Garlic Cheese Bread (Just 29 Calories)add Low Calorie Baguette (Just 29 Calories)See moreNutritionalNutritional108 Calories2 gTotal Fat19 gCarbohydrate502 mgSodium6 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low-Fat Cream of Tomato Soup
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