LOW-FAT CREAM OF TOMATO SOUP
I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
- 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, using 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. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 22 g, Cholesterol 3.5 mg, Fat 0.2 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 1582.6 mg, Sugar 19.9 g
THICK TOMATO CREAM SOUP (SALMOREJO)
Salmorejo is a cold thick tomato soup from Southern Spain. It is really simple to prepare and a very nice starter dish for the summer months. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil tomatoes for 1 minute, plunge in ice water and peel. Put tomatoes, garlic, bread, egg yolk, olive oil into food processor and blend. Add 1 tablespoon of vinegar and slowly add more until the mixture has the consistency of mayonnaise.
- Add salt to taste.
- Chop up or slice hard boiled egg and ham and sprinkle on top to garnish.Serve cold .
KITTENCAL'S THICK AND RICH CREAMY TOMATO SOUP (LOW-FAT OPTION)
This is 100% better than any canned tomato soup! --- If you find that the soup is too thick for your liking you may thin out with more tomato juice during cooking if desired, I strongly suggest to use V-8 tomato juice for the best flavor, this soup will only improve in flavor the longer it is cooked and it tastes even better the next day, it also freezes well -------- LOW-FAT OPTION reduce the butter amount or use a healthy alternative such as Smart Balance Butter Blend and use fat-free milk or fat-free half and half
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
- In a saucepan melt the butter over medium-high heat.
- Add in onion and dried oregano; saute until softened (about 3 minutes).
- Add in garlic and red pepper flakes; cook stirring for 2 minutes.
- Add in flour and stir for 1 minute.
- Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
- Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).
- Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.
- Delicious!
Nutrition Facts : Calories 124.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 15.7, Sodium 575.1, Carbohydrate 17, Fiber 2.6, Sugar 5.2, Protein 3.8
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- Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
- First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
- Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
- Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
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