Making your own tomato soup is really easy. I have not made mine in a while. My husband does not like tomato soup so I usually only make it when he is out of two. I love to use whole tomatoes in mine,
and then use an immersion blender to bring together all the wonderful flavors together for a tasty soup.
This version is made with low-fat milk instead of cream or half and half to reduce the calorie count.
I am trying to eat healthier this year and supplement my menus with some low-fat options. I made this the other evening when the temperature dipped down. When it is cold, my favorite thing for dinner is to have hot soup. No grilled cheese sandwich for me this time, I chose a few saltines this time.
I also love using an immersion blender to make this soup. I used to make it in the blender, but this technique is so much easier. I received one for Christmas and I love how convenient it is.
This recipe is super budget friendly. You can find canned tomatoes on sale pretty easily and most of the other ingredients are things that are always in the cupboard.
Low-fat Tomato Soup
Creamy Lowfat Tomato Soup
- 1 28 oz. can Whole Tomatoes
- 2 cups chicken or vegetable broth
- 1 cup diced onion
- 1 clove garlic
- 1 teaspoon basil leaves
- 1/2 teaspoon thyme
- 1 bay leaf
- 1 cup lowfat 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese.
- In a large pot cook the tomatoes, stock, onion, garlic, basil, Thyme and bay leaf.
- Bring to a boil and simmer for 30-40 minutes
- Discard the bay leaf
- Using an immersion blender, puree the tomatoes
- Slowly add milk to the mixture.
- Add salt and pepper to taste.
- Pour soup in bowls and top each bowl with 1 tablespoon of parmesan cheese
What is your favorite kind of soup on a cold evening?