
How To Make Low-Fat Cream of Tomato Soup
Pureed for a smooth and creamy low-fat dish, this cream of tomato soup recipe is the perfect addition to your weight loss diet.
Serves:
Ingredients
- 14.5ozdiced tomatoes,(2 cans) undrained
- 2tbsponion,chopped
- 1½tbspwhite sugar
- 2tspsalt
- â…›tspground cloves
- ½tspground black pepper
- 12ozfat-free evaporated milk,(1 can)
Instructions
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Pour tomatoes with their juice into a saucepan. Mix in onion, sugar, salt, cloves, and black pepper.
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Bring to a boil over medium heat, then reduce heat to a simmer. Cook for about 10 minutes until the onion is tender.
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Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender.
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Use a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
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Return blended soup to the saucepan, and stir in the evaporated milk.
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Place over low heat, and cook for about 1 minute just until hot.
Recipe Notes
Â
Alternatively, use a stick blender and puree the soup right in the cooking pot.
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Nutrition
- Calories:Â 150.45kcal
- Fat:Â 6.78g
- Saturated Fat:Â 3.98g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 2.05g
- Polyunsaturated Fat:Â 0.34g
- Carbohydrates:Â 17.21g
- Fiber:Â 2.64g
- Sugar:Â 14.51g
- Protein:Â 6.90g
- Cholesterol:Â 24.66mg
- Sodium:Â 461.16mg
- Calcium:Â 267.83mg
- Potassium:Â 492.63mg
- Iron:Â 0.99mg
- Vitamin A: 76.46µg
- Vitamin C:Â 14.93mg
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