Cream of Tomato Soup - Tasty 365 Crockpot Soup

4 first-course servings
2 cups whole milk, divided
1 can (141/2 ounces each) diced tomatoes, undrained
1–2 teaspoons beef bouillon crystals
3 tablespoons cornstarch
1/8 teaspoon baking soda
2 teaspoons sugar
1–2 tablespoons margarine or butter
Salt and pepper, to taste

Per Cup:
Calories: 39 % calories from fat: 18 Protein (g): 4.9 Carbohydrate (g): 0.8 Fat (g): 0.8 Saturated fat (g): 0.2 Cholesterol (mg): 1 Sodium (mg): 36

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 0.5 Fat: 0.0

1. Combine 1 cup milk, tomatoes with liquid, and bouillon crystals in crockpot; cover and cook on low 3 to 4 hours. Process in food processer or blender until smooth; return to slow cooker. Cover and cook on high 10 minutes; stir in combined remaining 1 cup milk and cornstarch, stirring 2 to 3 minutes. Stir in baking soda, sugar, and margarine; season to taste with salt and pepper.