Place green onions on the cutting board and cut off the root end with a very sharp knife. Peel away the outer layer of skin. Cut the white part and about 2-inches of the green into thin slices and set aside. Cut the outer layer of skin off of the Vidalia onion and dice.
Open can of tomatoes and pour into blender. Add chicken broth, onions, milk, sugar, salt and pepper. Blend with medium speed until smooth.
Pour contents into medium saucepan and put heat on high. Bring to a boil. Reduce heat to low and simmer stirring frequently for about 15 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.