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Ingredients

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Directions

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  • Heat oil in large saucepan over medium heat. Add onion and bay leaf; cook 5 minutes, until softened. Add tomatoes; bring to a simmer. Lower heat; cover; cook 20 minutes. Remove bay leaf.

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  • Puree tomatoes in blender or processor. Pour back into saucepan.

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  • Mix cornstarch and milk in bowl. Stir into soup. Cook, stirring, over medium heat until thickened, about 6 minutes. Add pepper and thyme.

Nutrition Facts

150 calories; 6 g total fat; 1 g saturated fat; 9 mg cholesterol; 65 mg sodium. 23 g carbohydrates; 4 g fiber; 5 g protein;

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