Ww Tomato Soup Recipes

WW TOMATO SOUP

Steps:

• Spray a saucepan with the low-fat spray.
• Gently cook the onion, pepper, mushrooms and garlic to soften. Add the remaining ingredients, bring to a boil and simnmer for 15 minutes.

WEIGHT WATCHERS TOMATO SPINACH SLOW COOKER "0 POINT" S

Steps:

• Place all ingredients in a slow cooker. Cover and cook on HIGH for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.
• **NOTE**.
• I used whole baby carrots, and also included the top parts of the celery, I cheat with my garlic and buy it already minced from Costco and my family LOVES garlic so I am sure I added more than what it calls for, I also added more spice on everything, including the red peppers. But after doing all of that, I still came out with a 0 Point Soup that tastes so good! :).

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

FRESH CREAM OF TOMATO SOUP WITH BASIL - WW 2 POINTS

Steps:

• Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.
• Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
• Puree tomato mixture in saucepan using an immersion blender. Or, working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid); return puree to saucepan and set pan over low heat.
• Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve.
• Yields about 1 1/2 cups per serving.

TOMATO BISQUE WEIGHT WATCHER'S STYLE

Steps:

• Put chicken broth in a saucepan over medium heat.
• Peel and cube chayote. Rough chop onion. Slice celery and carrots into 1" pieces. (Peel carrot if desired)
• Add vegetables and herbs to broth and heat to a low boil. Cover and reduce heat to a simmer. Cook for about 30 minutes until vegetables are tender.
• Remove from heat and cool. (it is easier to process food that isn't still hot).
• Process in small batches in the food processor or blender until creamy smooth and set aside.
• Core the tomatoes and roast under the broiler or with a flame tamer over a gas burner. Turn as the tomatoes cook. Don't worry if the skin is a little blackened- it adds flavor.
• Roast the garlic still in the skin until lightly brown. Peel and slice.
• Process the tomatoes and garlic in the food processor or blender on rough chop.
• Add to chayote mixture and reheat. Add salt and pepper to taste.

WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP

Steps:

• Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
• Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
• Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
• I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
• All very good. You can customize it a bit.