Cream of Tomato Soup
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
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
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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.
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.
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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