Low Fat Cream Of Tomato Soup Recipes

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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     Tomato Soup

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

KITTENCAL'S THICK AND RICH CREAMY TOMATO SOUP (LOW-FAT OPTION)



Kittencal's Thick and Rich Creamy Tomato Soup (Low-Fat Option) image

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

3 tablespoons butter
1 small onion, very finely chopped
1 1/2 teaspoons dried oregano
4 garlic cloves, minced (or finely chopped)
1 pinch crushed red pepper flakes (or adjust to taste)
2 tablespoons all-purpose flour
1 cup milk
3 cups tomato juice, divided
1 (28 ounce) can crushed tomatoes
3 -4 teaspoons sugar
1/2 teaspoon salt (or to taste, I use seasoned salt)
parmesan cheese (optional)
crouton (see my Kittencal's Garlic Croutons)
fresh ground black pepper (to taste)

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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