Low-Fat Cream of Tomato Soup Recipe

Low-Fat Cream of Tomato Soup Recipe

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.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 14.5ozdiced tomatoes,(2 cans) undrained
  • 2tbsponion,chopped
  • tbspwhite sugar
  • 2tspsalt
  • tspground cloves
  • ½tspground black pepper
  • 12ozfat-free evaporated milk,(1 can)


  1. Pour tomatoes with their juice into a saucepan. Mix in onion, sugar, salt, cloves, and black pepper.

  2. Bring to a boil over medium heat, then reduce heat to a simmer. Cook for about 10 minutes until the onion is tender.

  3. 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.

  4. 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.

  5. Return blended soup to the saucepan, and stir in the evaporated milk.

  6. Place over low heat, and cook for about 1 minute just until hot.

Recipe Notes


Alternatively, use a stick blender and puree the soup right in the cooking pot.



  • Calories: 150.45kcal
  • Fat: 6.78g
  • Saturated Fat: 3.98g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.05g
  • Polyunsaturated Fat: 0.34g
  • Carbohydrates: 17.21g
  • Fiber: 2.64g
  • Sugar: 14.51g
  • Protein: 6.90g
  • Cholesterol: 24.66mg
  • Sodium: 461.16mg
  • Calcium: 267.83mg
  • Potassium: 492.63mg
  • Iron: 0.99mg
  • Vitamin A: 76.46µg
  • Vitamin C: 14.93mg
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