Creamy Lowfat Tomato Soup
A creamy tomato soup made with lowfat milk instead of cream. Great served with toast or crackers.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 63kcal
- 1 28 oz. can Whole Tomatoes
- 2 cups chicken or vegetable broth
- 1 cup diced onion
- 1 clove garlic
- 1 teaspoon basil leaves
- ½ teaspoon thyme
- 1 bay leaf
- 1 cup lowfat 2% milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ 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
Calories: 63kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 694mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 2mg