Low-Fat Cream Of Tomato Soup

• 3 tablespoons light butter
• 1 1/2 cups onions (chopped)
• 3 tablespoons all-purpose flour
• 1 (42 ounce) jar V8 vegetable juice
• salt and pepper
• 1 (14 ounce) can fat-free evaporated milk (not sweetened condensed milk)
• 1 (3 ounce) package fat free cream cheese (cubed and softened)

1. In a Dutch oven, over medium heat, saute onions in butter until translucent.
2. Remove from the heat.
3. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.
4. Return to the heat and add salt and pepper to taste.
5. Cook until just boiling add cream cheese and whisk until smooth.
6. Serve immediately.
7. Or cool completely and freeze in rigid containers.
8. To reheat: Thaw in fridge and warm in microwave or on stoptop.

light butter, onions, allpurpose, vegetable juice, salt, milk, cream cheese

Taken from www.food.com/recipe/low-fat-cream-of-tomato-soup-213267 (may not work)