Low Calorie Tomato Soup Recipes

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LOW CALORIE TOMATO SOUP



Low Calorie Tomato Soup image

The best, and quickest low calorie tomato soup recipe

Provided by Amy Roskelley

Categories     Soup

Time 35m

Number Of Ingredients 7

1/2 cup onions (chopped)
1/4 tsp garlic (minced)
14.5 ounce diced tomatoes (canned)
1/2 cup chicken broth
1/4 cup basil leaves
1 tablespoon balsamic vinegar
1 dash salt

Steps:

  • Chop onion and mince garlic. In a small pot, spray with cooking spray and saute onion and garlic until soft, about 5 minutes.
  • Dump all remaining ingredients in. Tomatoes, chicken broth, basil, balsamic vinegar, and salt.
  • Bring to a boil over medium heat.
  • Once at a bowl, reduce heat to medium low, cover and simmer for 15 minutes.
  • Dump soup into a small blender, or use an immersion blender. If you want to keep this chunky, only blend for 2-3 seconds.
  • Return to pot and simmer for another 5-10 minutes.
  • Garnish with extra basil, feta cheese, or Parmesan cheese (and more salt!)

Nutrition Facts : ServingSize 1 bowl, Calories 107 kcal, Carbohydrate 21 g, Protein 5 g, Fat 1 g

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.

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

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