Low Fat Homemade Tomato Soup
Savor the rich, comforting flavors of this Low Fat Homemade Tomato Soup, a heartwarming dish that’s as healthy as it is delicious. Crafted with vine-ripened tomatoes, aromatic onions, fresh basil, and a touch of creamy non-fat Greek yogurt, this recipe delivers bold, vibrant flavor while keeping it light on calories. Perfect for a quick weekday lunch or a cozy starter, this soup is simmered and blended to silky perfection without the use of heavy cream, making it an ideal choice for health-conscious food lovers. With easy-to-follow instructions and only 15 minutes of prep time, this wholesome tomato soup is a true culinary classic with a nutritious twist.
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Recipe Information
Ingredients
- 8 medium ripe tomatoes
- 1 tablespoon olive oil
- 1 large onion
- 3 garlic cloves
- 3 cups vegetable broth
- 10 basil leaves
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 0.5 cup non-fat plain Greek yogurt
Instructions
Begin by preparing the tomatoes. Bring a large pot of water to a boil. Cut a small 'X' on the bottom of each tomato, and blanch them in the boiling water for about 1 minute. Immediately transfer them into a bowl of ice water. This process will help you easily peel the skins off. Once cooled, peel the tomatoes and roughly chop them.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Meanwhile, mince the garlic.
Add the minced garlic to the pot and cook for another minute, until fragrant.
Stir in the chopped tomatoes, along with the vegetable broth. Bring the mixture to a gentle simmer, and cook uncovered for 15 minutes to allow the flavors to meld.
Add the basil leaves, black pepper, salt, and sugar to the pot. Stir well and continue to cook for another 5 minutes.
Remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup to a stand blender in batches and blend until smooth.
Return the pureed soup to low heat, and stir in the non-fat plain Greek yogurt. Heat gently, making sure not to bring the soup to a boil, to avoid curdling the yogurt.
Taste the soup and adjust seasoning if necessary. Serve hot, garnished with additional fresh basil leaves, if desired.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 53.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3956 mg | 84% | |
*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.
