Low Fat Cream of Tomato Soup
Indulge in the comforting flavors of this Low Fat Cream of Tomato Soup, a lighter twist on the classic favorite. Packed with wholesome ingredients like low-sodium canned whole tomatoes, a medley of fresh vegetables, and a splash of low-fat milk, this recipe delivers creamy, velvety goodness without the guilt. It’s delicately seasoned with garlic, onions, and a hint of sweetness from sugar to enhance the natural tomato flavor, while fresh basil adds a touch of aromatic flair. Ready in just 35 minutes, this heartwarming soup is perfect for a cozy lunch or a light dinner, offering a satisfying meal that’s both healthy and full of flavor. Ideal for anyone searching for a quick and easy creamy tomato soup recipe that’s low in fat, high in taste, and completely comforting.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 1 medium Carrot, peeled and diced
- 28 ounces Canned whole tomatoes (low-sodium)
- 3 cups Low-sodium vegetable broth
- 1 cup Low-fat milk
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 units Fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced carrot. Cook for another 2 minutes, stirring occasionally.
Add the canned whole tomatoes and their juices to the pot, breaking them up with a spoon or spatula.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook uncovered for 15 minutes, allowing the flavors to meld and the carrots to soften.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth, or transfer it to a countertop blender in batches. Be cautious with hot liquids.
Return the pureed soup to the pot and place it back on low heat.
Stir in the low-fat milk, sugar, salt, and black pepper. Heat gently, ensuring the soup does not boil to preserve the milk's texture.
Taste and adjust seasoning if needed.
Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve warm.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 45.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 489 mg | 38% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
