1 tbsp. chopped onion
1 tbsp. butter
1 can (10 3/4 oz.) condensed tomato soup
3/4 c. milk
1 can (8 oz.) tomatoes, undrained & cut up
1 can (10 1/2 oz.) cut asparagus spears
1/8 to 1/4 tsp. nutmeg
Buttered croutons, if desired

In large saucepan, saute onion in butter until tender. Bring just to a boil. Reduce heat; stir in tomatoes, asparagus and nutmeg. Simmer uncovered until thoroughly heated, stirring occasionally. Garnish with croutons. Yields 3 servings of 170 calories each.