Homemade cream of tomato soup

Cream of tomato soup

Cream of tomato soup

A satisfying and filling cream of tomato soup without any added sugar and low in fat

time

5 mins

pan

40 mins

fire

128 kcal

time

5 mins

pan

40 mins

fire

128 kcal

Homemade cream of tomato soup

SERVES

2

DIFFICULTY

EASY

SERVES

2

Difficulty

EASY

I wanted to have a go at making a healthy cream of tomato soup, and this one is lovely. I do think that the tomatoes need to cook for the 40 minutes specified to bring out the sweetness, and do make sure that you preheat the milk and cream cheese before adding so that it doesn’t curdle. Perfect served with hot buttered toast!

SHARE THIS RECIPE

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

Cream of tomato soup

Servings: 2
A satisfying and filling cream of tomato soup without any added sugar and low in fat
Syns: 2.5 per portion
Print Recipe
5 mins
40 mins

Ingredients

  • 1 tin chopped tomatoes
  • 1 carrot roughly chopped
  • 2 cloves garlic finely chopped
  • 300 ml vegetable stock
  • 100 ml semi-skimmed milk
  • 25 g light cream cheese
  • salt and pepper
  • low calorie cooking spray

Instructions

  • Spray a pan with low calorie cooking spray, and put on the heat. Throw in the garlic, leave for 30 seconds, and then add in the tin of chopped tomatoes.
  • Bring to a simmer, then add in the vegetable stock and carrot and simmer gently for 40 minutes.
  • Using a hand blender or food processor, whizz it up until smooth.
  • In a small pan, gently warm up the milk, and add in the cream cheese, stirring until mixed together and warm through, then transfer into the tomato base, stirring until well combined.
  • Season to taste with salt and pepper and serve.

Notes

Lovely with some basil on top
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
0 Comments
Inline Feedbacks
View all comments