Cream Of Tomato Soup

• 1 T. reduced-fat margarine
• 1 T. Canola Oil
• 1 medium onion, finely chopped
• 1/2 t. crushed dried thyme
• 1/4 t. crushed dried oregano
• 3 14.5 oz cans no salt added diced tomatoes with their juice
• 5 c. fat-free no salt added canned chicken broth
•  Pinch of Cayenne pepper (optional)
• Salt (optional)
• Freshly ground pepper to taste
• 2 12 oz. cans evaporated skim milk

 In a heavy soup pot, heat margarine and oil over medium-low heat.  Add onion and cook, stirring frequently, until onion is very limp, about 10 minutes, taking care to not let the onion brown.

Add thyme, oregano, tomatoes with their juices and chicken broth.  Bring to a boil; reduce heat to low and simmer, partially covered for 20 minutes.

Taste soup, adding cayenne and salt if using, and pepper

Stir in evaporated milk and heat through. Do not let the mixture actually boil. Serve.

A few tips for this recipe:

1. This makes LOTS of soup so be ready for left overs, company, or give it away to your poor starving college student sister. :)

2. Don't let the soup warm after stirring in the evaporated milk as directed in the recipe.  The soup being as warm as it is already is, is plenty warm and letting it warm more curdles the evaporated milk so it goes from creamy to white speckled as seen in the photo. It still tastes good however.

 3. This is tasty soup and goes great with my favorite, grilled cheese sandwiches.