Cream of tomato soup

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

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!


My Recipe

Serves: 2
Syns: 2.5 per person
Healthy Extra:


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


  1. 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.
  2. Bring to a simmer, then add in the vegetable stock and carrot and simmer gently for 40 minutes.
  3. Using a hand blender or food processor, whizz it up until smooth.
  4. 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.
  5. Season to taste with salt and pepper and serve.

Additional Info

Lovely with some basil on top

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