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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 108.6
  • Total Fat: 2.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 97.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Cream of Tomato Soup calories by ingredient
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Cream of Tomato Soup

Submitted by: CHEF_MEG
Cream of Tomato Soup

Introduction

At just over 100 calories per serving, this creamy, delicious soup will become your new favorite comfort food. At just over 100 calories per serving, this creamy, delicious soup will become your new favorite comfort food.
Number of Servings: 6

Ingredients

    2 teaspoons olive oil
    1 large white or yellow onion, diced (about 1 1/2 cups)
    1 carrot, diced (about 1/2 cup)
    1 stalk celery, diced (about 1/2 cup)
    3 cloves garlic, minced
    1 tablespoon tomato paste
    3 (14 ounce) cans diced tomatoes, no salt added
    1/2 teaspoon black pepper
    1/2 teaspoon celery seed
    Pinch red pepper flakes
    1 1/2 cups homemade vegetable stock
    1 slice whole wheat bread, crust removed and diced
    1/2 cup 2% evaporated milk
    1 tablespoon chopped parsley leaves (optional)




Tips

Choose fire-roasted tomatoes for added flavor.

I love my immersion blender for pureeing most soups, but it won't give you a velvety texture. For this recipe, you really want to use a blender or food processor for a smooth consistency.


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Directions

Place a large saucepan over medium heat, then add the oil. Add the onions, carrots, and celery once the oil is hot. Cook for five minutes, until the vegetables start to soften.
Stir in the garlic and tomato paste, and cook for one more minute.
Add one can of the tomatoes, stirring and scraping the bottom of the saucepan to pull up any cooked-on bits.
Add the remaining tomatoes, black pepper, celery seed, red pepper flakes, and stock. Bring to a simmer, and cook for 15 minutes.
Add the bread, cook for five minutes, then remove from heat.
Transfer the soup to a blender or food processor and puree until smooth.
Pour the soup back into the pan, then stir in the evaporated milk and warm over medium heat.
Serve immediately or allow to cool and freeze in one-cup servings.
Garnish with parsley, if desired.


Serving Size: Makes 6 one cup servings.






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Member Ratings For This Recipe



  • 6 of 6 people found this review helpful
    Left out the bread to lower my calorie count. It was great tasting and lo salt. Great - 1/12/13

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  • 5 of 7 people found this review helpful
    So I was looking at the break down of the calorie count and it doesn't add the bread in, so be careful if counting calories. Am excited to try this soup! - 1/12/13

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  • Very Good
    4 of 5 people found this review helpful
    Because the veggie flavors came through, I can't define this as a creamy tomato soup. Also, there was an acidic flavor that was undeniable. Served it with grilled cheese sandwiches, and dipping the homemade bread in the soup was delightful. - 1/13/13

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  • 4 of 4 people found this review helpful
    Just a great recipe for guilt free comfort food. Served it with reduced cal grilled cheese on a cold winter day, wonderful! - 1/13/13

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  • Incredible!
    3 of 3 people found this review helpful
    Left out the bread (why is it in there?), red pepper flakes and celery seed, added a couple cranks of sea salt and it is AMAZING! - 4/3/13

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  • Incredible!
    3 of 4 people found this review helpful
    Out of this world! I LOVE cream of tomato soup, but my tasty tomato soup didn't come into that category. Now I shall always make this one!! - 1/15/13

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  • Incredible!
    3 of 3 people found this review helpful
    I did everything as the recipe suggested except for the bread, which I left out. Delicious!!! - 1/12/13

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  • Incredible!
    2 of 2 people found this review helpful
    Wonderful soup! Ok, I didn't have evaporate milk so I substituted with 2 TS of cream - 4/1/13

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  • Incredible!
    2 of 4 people found this review helpful
    superb recipe, thank you. - 1/12/13

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  • 2 of 10 people found this review helpful
    Sounds yummy. Tomato soup is a family favorite and this sounds easy to make. Will try today. Thanks. - 1/12/13

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  • Incredible!
    1 of 3 people found this review helpful
    Amazing soup - 1/12/13

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  • 1 of 7 people found this review helpful
    This looks amazing I am looking forward to trying it this weekend. With temps in the 20's here in Phoenix I am sure it will warm us right up!!! :) - 1/12/13

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  • Will try this without the bread and substituting coconut milk for the evaporated milk to make it both GF and dairy-free. - 1/15/14

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  • While this recipe was okay, I will continue to look for another one that is more creamy. Didn't like the texture way too much of a celery taste and quite acidic. - 1/14/14

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  • I liked the hearty vegetable flavors and I didn't miss the salt at all. Made toasted cheese sandwiches (on low-sodium sourdough) to go with it - perfect combo.
    I did use my immersion blender for this. I thought the texture was fine and I had a lot less to clean up! - 1/13/14

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  • Just tried this recipe during a day long of freezing rain ... I hardly noticed the dreariness now that I feel warm and toasty from this awesome comforting soup! Yum!! - 1/13/14

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  • omit bread, add basil and garlic - 1/12/14

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  • Used almond milk instead of evaporated - 6/9/13

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  • Loved this and is so simple to make! - 5/23/13

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  • I dry roast fresh tomatoes on low heat for 2 hours then blend and add to other blended vegetables. At the moment I am having broccoli and tomato soup with garlic. - 3/13/13

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  • I finally made this last night. Very good and easy to do. Not sure what the purpose of the bread was, unless it was to thicken things up. Thinking you could use instant potatoes as a thickener if you are gluten free. - 2/4/13

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  • Will try - 1/16/13

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  • Incredible!
    0 of 1 people found this review helpful
    sounds delicious! - 1/12/13

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  • 0 of 1 people found this review helpful
    1/12/13
    Thank you for posting. This recipe isn't in the SP Cookbook. Will definitely try this, omitting the bread & pepper flakes & adding basil & garlic to the soup. - 1/12/13

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  • 0 of 1 people found this review helpful
    left out the bread and added basil and garlic - 1/12/13

    Was this review helpful?   yes  No