Creole Tomato Soup Low Fat Recipes

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CREAMY CREOLE TOMATO SOUP



Creamy Creole Tomato Soup image

Make and share this Creamy Creole Tomato Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 medium yellow onions, chopped
2 garlic cloves, minced
1 tablespoon cajun seasoning
1/4 teaspoon cayenne pepper
2 (28 ounce) cans diced tomatoes
4 cups chicken broth
1 1/2 cups heavy cream
1 teaspoon salt

Steps:

  • In a large pot, melt the butter over med-high heat.
  • Add the onion and cook, stirring, until very tender, 7-10 minutes.
  • Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
  • Stir in the diced tomatoes and broth.
  • Simmer, uncovered, for 15 minutes.
  • Working in batches, transfer the soup to a blender or food processor and puree until smooth.
  • Return the soup to the pot.
  • Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
  • Serve piping hot.

Nutrition Facts : Calories 217.9, Fat 18.7, SaturatedFat 11.3, Cholesterol 61.1, Sodium 594.3, Carbohydrate 9.8, Fiber 2.3, Sugar 5.4, Protein 4.4

CREOLE TOMATO SOUP (LOW FAT)



Creole Tomato Soup (Low Fat) image

Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls.

Provided by Outta Here

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons margarine
1 medium green pepper, seeded and diced
1 medium onion, finely chopped
1 garlic clove, minced
2 cups low-fat chicken broth or 2 cups vegetable broth
2 (15 ounce) cans reduced-sodium diced tomatoes, undrained
2 teaspoons sugar
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
1 dash cayenne pepper
1/4 teaspoon black pepper

Steps:

  • In a Dutch Oven over medium heat, melt margarine.
  • Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
  • Add all remaining ingredients. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.
  • Serve hot.
  • Soup will keep in refrigerator for 2-3 days and then reheated.

Nutrition Facts : Calories 80.6, Fat 2.3, SaturatedFat 0.5, Sodium 45.8, Carbohydrate 15.1, Fiber 3.3, Sugar 9.1, Protein 2.4

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

CREOLE SOUP



Creole Soup image

Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

1 pound ground beef
1 medium onion, finely chopped
8 cups water
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cabbage
3 cups cubed peeled potatoes
1 can (15-1/2 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
1 cup sliced carrots
1 cup chopped green pepper
1 cup frozen peas
3 celery ribs with leaves, finely chopped
3 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 teaspoon each Cajun seasoning, chili powder, Creole seasoning, pepper, crushed red pepper flakes and Italian seasoning
1 bay leaf

Steps:

  • In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

LOW-FAT "CREAM" OF TOMATO SOUP



Low-Fat

This is a easy low cal dinner. With a grilled cheese (light butter and light or fat-free cheese) and a salad round out the meal. Freezes excellently. Makes a big batch and can easily be doubled.

Provided by MsSally

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

3 tablespoons light butter
1 1/2 cups onions (chopped)
3 tablespoons all-purpose flour
1 (42 ounce) jar V8 vegetable juice
salt and pepper
1 (14 ounce) can fat-free evaporated milk (not sweetened condensed milk)
1 (3 ounce) package fat free cream cheese (cubed and softened)

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent.
  • Remove from the heat.
  • Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.
  • Return to the heat and add salt and pepper to taste.
  • Cook until just boiling add cream cheese and whisk until smooth.
  • Serve immediately.
  • Or cool completely and freeze in rigid containers.
  • To reheat: Thaw in fridge and warm in microwave or on stoptop.

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Top Asked Questions

How do I make 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. 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.
Is there a low carb tomato soup?
This low carb tomato soup recipe is pretty basic. There aren’t too many ingredients, but the ones it does have are bursting with flavor. Truly. That being said, there are a few steps involved – roasting the tomatoes, pureeing them, mixing them with the broth and herbs to make the soup, and finally adding the cream and basil.
How to make Cajun Chicken Soup with tomatoes?
Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute. Stir in the diced tomatoes and broth. Simmer, uncovered, for 15 minutes. Working in batches, transfer the soup to a blender or food processor and puree until smooth.
How do you thicken tomato soup without adding carbs?
If carbs are not a factor, you can definitely increase the amount of tomatoes and decrease the broth, which will make a much thicker soup. Otherwise, check my tips in my low carb butternut squash soup recipe for ideas on how to thicken a soup without adding carbs. This low carb tomato soup recipe is pretty basic.

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