Low-Fat Cream of Tomato Soup Recipe

There's nothing quite like a warm bowl of creamy tomato soup on a chilly day. It's the ultimate comfort food, satisfying and hearty, yet still light and nutritious. But often, traditional tomato soup recipes are loaded with heavy cream and excess fat, making them less than ideal for those looking to maintain a healthy diet.

Thankfully, with a few simple swaps and adjustments, it's possible to enjoy the creamy goodness of tomato soup without all the added fat. This low-fat cream of toma...

2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons chopped onion
1 ½ tablespoons white sugar
2 teaspoons salt
⅛ teaspoon ground cloves
½ teaspoon ground black pepper
1 (12 fluid ounce) can fat-free evaporated milk

Information

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4
Yield: 4 servings

Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

Nutrition

131 cal.

Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 4mg
Sodium: 1583mg
Total Carbohydrate: 22g
Dietary Fiber: 2g
Total Sugars: 20g
Protein: 8g
Vitamin C: 17mg
Calcium: 324mg
Iron: 5mg
Potassium: 554mg

How to Make Low-Fat Cream of Tomato Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

131 cal.

Categories