The original recipe:

Ingredients for heart healthy homemade tomato soup:

• 1 can (15-ounces) reduced-sodium tomato sauce or crushed tomatoes
• 1 cup sodium-free or reduced-sodium vegetable broth
• 2 cups fat-free milk
• 2 Tablespoons Smart Balance or Olivio Light buttery spread or similar heart healthy buttery spread
• ½ to 1 Tablespoon granulated white sugar
• ¼ to ½ teaspoon salt
• ¼ teaspoon ground pepper
• You can also add rice

In a medium saucepan on medium heat, melt the Smart Balance or Olivio Light

• Add vegetable broth, canned reduced-sodium tomatoes, salt, sugar and pepper to the saucepan. Stir to incorporate. Over medium-low to medium heat, bring mixture to a slow bubble, but do not allow mixture to reach a boil.
• Add the fat-free milk to the tomato mixture in the saucepan. Over medium-low to medium heat, stirring occasionally, bring to a slow bubble for approximately 5 minutes. Do not allow soup to reach a boil.
• Remove from heat and cover the saucepan; allow soup to sit for 3 to 5 minutes before serving.
• One cup equals one serving; recipe yields approximately six servings

Adapted from The Examiner

My version:

Ingredients for heart healthy homemade tomato soup:

• 1 can (15-ounces) reduced-sodium stewed tomatoes
• 1 cup sodium-free vegetable broth
• 1 onion, chopped
• Chunks of red and green pepper
• 2 cups fat-free milk
• 2 Tablespoons Olivio Light buttery spread
• ½ to 1 Tablespoon granulated white sugar
• ¼ teaspoon Mrs. Dash
• Leftover rice

In a medium saucepan on medium heat, melt the  Olivio Light

• Add vegetable broth, canned reduced-sodium tomatoes, onion, peppers, sugar and Mrs. Dash to the saucepan. Stir to incorporate. Over medium-low to medium heat, bring mixture to a slow bubble, but do not allow mixture to reach a boil.
• Add the fat-free milk to the tomato mixture in the saucepan. Over medium-low to medium heat, stirring occasionally, bring to a slow bubble for approximately 5 minutes. Do not allow soup to reach a boil.
• Remove from heat and cover the saucepan; allow soup to sit for 3 to 5 minutes before serving.
• One cup equals one serving; recipe yields approximately six servings