Creamless Creamy Tomato Soup Recipes

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CREAMY TOMATO SOUP (NO CREAM)



Creamy Tomato Soup (No Cream) image

Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.

Provided by geome

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons canola oil
1 onion, chopped
1 tablespoon chopped garlic
4 cups canned tomatoes
3 slices bread, cubed
¼ cup chopped fresh basil
1 tablespoon brown sugar
2 tablespoons butter
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
  • Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 25.8 g, Cholesterol 15.3 mg, Fat 13.7 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 514.3 mg, Sugar 11 g

QUICK CREAMY TOMATO SOUP



Quick Creamy Tomato Soup image

When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

Steps:

  • Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
  • Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

LOW-FAT CREAM OF TOMATO SOUP



Low-Fat Cream of Tomato Soup image

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

2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons chopped onion
1 ½ tablespoons white sugar
2 teaspoons salt
⅛ teaspoon ground cloves
½ teaspoon ground black pepper
1 (12 fluid ounce) can fat-free evaporated milk

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

CREAMLESS CREAMY TOMATO SOUP(COOK'S ILLUSTRATED)



Creamless Creamy Tomato Soup(Cook's Illustrated) image

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.

Provided by Coppercloud

Categories     Vegetable

Time 15m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil, plus extra for drizzling
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced-pressed
1 pinch hot red pepper flakes
1 bay leaf
2 (28 ounce) cans whole tomatoes with juice
1 tablespoon brown sugar
3 large slice good-quality white bread, crusts removed, torn into 1-inch pieces
2 cups chicken broth or 2 cups vegetable broth
2 tablespoons brandy (optional)
salt and pepper
1/4 cup fresh chives, chopped

Steps:

  • Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
  • Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard.
  • Transfer half of soup to a blender, add 1tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. Be extra careful when putting hot liquids in the blender. Never fill past 2/3 of the way full, and put a dish towel over the top just in case to protect your hands from getting burned by any hot liquid splashing up. Transfer to a large bowl and repeat with remaining soup and oil.
  • Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to a boil and season to taste with salt and pepper.
  • Sprinkle each portion with pepper and chives and drizzle with olive oil. Serve (of course) with grilled cheese sandwiches.

Nutrition Facts : Calories 196.4, Fat 10.3, SaturatedFat 1.5, Sodium 705.8, Carbohydrate 23.1, Fiber 3.4, Sugar 10.2, Protein 5.2

CREAMLESS CREAMY TOMATO SOUP



CREAMLESS CREAMY TOMATO SOUP image

Categories     Soup/Stew     Tomato

Yield 6-8 bowls

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
1 medium onion , chopped medium
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
3 lbs. ripe tomatoes, peeled and seeded - OR - 2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
4 slices French bread, crusts removed, torn into 1-inch pieces
4 cups low-sodium chicken broth - OR - (if using canned tomatoes) 2 cups low-sodium chicken broth
2 tablespoons cognac (optional)
salt and ground black pepper
1/2 cup finely chopped basil leaves, plus 6-8 whole leaves (for garnish)
1/2 cup freshly grated parmesan cheese

Steps:

  • Turn on the oven to Low Broil. Place the bread slices on a baking sheet, on the middle rack, and bake until lightly browned, turning once, about 10 minutes total, set aside. Heat 2 tablespoons oil in a large soup pot over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and the chicken stock, sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 30 minutes. Remove and discard bay leaf. 2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out soup pot and return soup to pot. Stir in brandy (if using). Return soup to boil and season to taste with salt and pepper. Reduce soup to low heat and add basil. Serve soup in individual bowls. To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan Cheese. Ladle soup on top and garnish with a basil leaf. Serve Immediately.

CREAMLESS CREAM OF TOMATO SOUP



Creamless Cream of Tomato Soup image

Make and share this Creamless Cream of Tomato Soup recipe from Food.com.

Provided by saoirsespeaker

Categories     Low Protein

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves (equal one tbs minced or pressed through garlic press)
1 pinch hot red pepper flakes (optional)
1 bay leaf
2 (28 ounce) cans whole tomatoes, in juice
1 tablespoon brown sugar
3 slices sandwich bread
2 cups low sodium chicken broth
2 tablespoons brandy (optional)
1 dash salt
1 dash ground black pepper
1/4 cup chopped fresh chives

Steps:

  • Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread (Crustless, torn into one inch pieces); bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
  • Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Nutrition Facts : Calories 197.2, Fat 10.5, SaturatedFat 1.6, Sodium 130, Carbohydrate 23.3, Fiber 4.2, Sugar 11.2, Protein 5.5

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