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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 98.9
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 212.0 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.5 g

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

Submitted by: CHEF_MEG
Tomato Soup

Introduction

This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.

This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.


Number of Servings: 8

Ingredients

    2 tablespoons olive oil
    1 yellow or white onion, chopped (about 1 cup)
    3 cloves garlic, minced
    2 pounds tomatoes, deseeded, chopped
    1/4 teaspoon red pepper flakes
    1 tablespoon brown sugar
    1/2 teaspoon dried thyme
    4 small slices white bread, crust removed
    1 1/2 cups low-sodium chicken or vegetable stock
    1 tablespoon balsamic vinegar
    black pepper to taste

Tips

Not sure how to remove the skins and seeds from a tomato? Let Chef Meg show you how. Watch now!

In summer, when backyard gardens and farmers markets overflow with good tomatoes, use fresh ones. If you can't find really good tomatoes (or it's the middle of winter), use two 14.5 ounce cans of no salt-added tomatoes.


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Directions

Heat the oil in a stock pot or large saucepan.

Add the onions and garlic; saute for 5 minutes.

Stir in the tomatoes, then add the pepper, sugar, thyme and bread; cook for 3 minutes.

Puree, using an immersion blender or food processor.

If you're using an immersion blender, take care not to splatter tomatoes all over yourself!

Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook another two minutes.

Makes 8 one cup servings.






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Member Ratings For This Recipe


  • Incredible!
    44 of 44 people found this review helpful
    I used the recipe but needed to adapt it to be gluten free. I used cooked acorn squash in this soup and served it to guests who were thrilled. The soup pot was empty. No bread, cheese or brown sugar just 2 cups squash in the blender with the stock Fabulous ! - 11/8/10

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  • Incredible!
    41 of 41 people found this review helpful
    I made this using no-salt added organic diced tomatoes instead of fresh ones (I used 2 cans) and it was very tasty! It is unlike any tomato soup I have ever tasted and pairs very well with a grilled gouda sandwich! - 5/19/10

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  • Very Good
    35 of 41 people found this review helpful
    Similar to mine. No bread, but add diced celery, carrots & parsley, a dash of Worcestershire, 1/4 tsp. ground cloves; Cook longer to reduce. For Cream of Tomato, cut stock in half and add that amount of fat-free half & half or fat-free heavy cream. Can use no-salt added diced toms or puree if needed - 8/15/10

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  • 29 of 29 people found this review helpful
    I make a simplified version of this soup that features basil as the primary herb. One thing you will need to do is to peel the tomatoes first if you want it to be very smooth. I freeze my extra tomatoes in the summer (uncooked, in large chunks, in baggies), then make this soup in the winter. - 7/15/10

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  • Incredible!
    23 of 23 people found this review helpful
    Used canned diced tomoatoes and it turned out great! Easy to make and it tasted so fresh. I used a regular blender and it was smooth. Next time I will leave out 1/2 a can of tomatoes and add at the end to have chunks of tomato in the soup (like Progresso Hearty Tomato). Will not go back to canned! - 10/13/10

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  • 21 of 21 people found this review helpful
    Terrific recipe--made it for lunch today. I added a handful of fresh shredded basil and a roasted red bell pepper. It was delicious. - 8/26/10

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  • Incredible!
    15 of 16 people found this review helpful
    This soup is really excellent. I was raised with Campbell tomato soup, but wanted a healthier alternative. The canned soups I found just didn't do the trick. This soup satisfied my comfort food craving. My family even said it was the best soup they ever tasted. - 10/25/10

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  • 13 of 13 people found this review helpful
    This is great to freeze and have on hand for a quick lunch or appetizer before dinner. - 8/16/10

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  • Very Good
    9 of 11 people found this review helpful
    I swapped cilantro for thyme and added roasted red peppers. Yummo! Great way to use up the end of season tomatoes. Will DEFINATELY make again. - 11/18/10

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  • 9 of 9 people found this review helpful
    LOVE this soup! Try leaving out the bread and adding some lentils. I like chunky soups so didn't blend either. Yummy. Thanks so much for sharing. - 11/17/10

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  • Very Good
    8 of 8 people found this review helpful
    Loved this soup. I did find it not smooth enough with my hand blender. I put it in my regular blender and then through a sieve. Very creamy and delicious. - 3/10/10

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  • 7 of 9 people found this review helpful
    I love this, I have food allergies and substitute gluten multi grain crackers for bread and goat cheese for blu cheese - 3/9/10

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  • 7 of 20 people found this review helpful
    I love tomato soups generally. This sounds awesome, I shall try this one in my kitchen. Simple, easy and healthy. Thank you! - 10/14/09

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  • Very Good
    6 of 6 people found this review helpful
    I used basil instead of thyme, because I grow my own. Delicious! - 8/18/10

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  • Incredible!
    6 of 9 people found this review helpful
    Sounds delish! The balsamic vineagar at the end makes for an interesting variation. The other thing the Dutch do is put small cooked meat balls in the soup! - 3/11/10

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  • Incredible!
    5 of 5 people found this review helpful
    This recipe was great as written, but is so flexible you can use it as a base for a really hearty Vegetable soup. I'm going to use this recipe as the base the next time I make stew! - 2/15/11

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  • Incredible!
    5 of 6 people found this review helpful
    This is a genius way of making a think hearty soup that would normally be full of fat and empty calories. I loved it! I used canned tomatoes due to the season, but imagine it is divine with fresh tomatoes. Served with a grilled cheese, fantastic! - 3/24/10

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  • Incredible!
    4 of 4 people found this review helpful
    I made it yesterday- I loved how rich it was from the bread, but smooth after blending it. I'm making this again!! I need to use less onion and garlic though. I think I would also take the peels off the tomatoes to make it super smooth. - 8/30/10

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  • Very Good
    4 of 10 people found this review helpful
    I will definitely use this recipe, with my home grown basil and perhaps skip the brown sugar. Never would have thought to use bread as a thickener in my tomato soup in lieu of cream. - 8/15/10

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  • 3 of 4 people found this review helpful
    right time to find this receipe . the tomotoes are in my kichen today . i was cannning and just took it one step forward and made this soup loved it . house smellled like tomotoes all day . - 8/15/10

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  • Very Good
    3 of 3 people found this review helpful
    This was wonderful! especially in this cold weather! a definite comfort food!! - 3/9/10

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  • Very Good
    2 of 2 people found this review helpful
    This recipe is very good as is, but I Roasted my tomatoes in the oven with a garlic clove stuffed in the middle of each one. Peel the skin off the tmatoes before adding to soup. - 8/11/11

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  • 2 of 2 people found this review helpful
    I really enjoyed this recipe, it was easy and quick, my only problem was the spice. It was too much for me which I should have known. I added a can of tomato paste as it didn't have very much tomato flavour for me, but it could have been my tomatoes - 9/10/10

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  • Very Good
    2 of 3 people found this review helpful
    Easy recipe. I didn't bother w/skinning or de-seeding the tomatoes~had fresh from our garden tomatoes, yum! used a blender instead, which worked out fine except for the volume which required doing batches. Ran out of vinegar (1/2 T), needed more pepper flakes than listed, don't like blue cheese! - 9/9/10

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  • Incredible!
    2 of 2 people found this review helpful
    Great Soup and wonderful that it is low sodium! - 8/15/10

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