CREAMY TOMATO SOUP (NO CREAM)
Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.
Provided by geome
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
- Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 25.8 g, Cholesterol 15.3 mg, Fat 13.7 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 514.3 mg, Sugar 11 g
CREAMY TOMATO SOUP WITHOUT THE CREAM
This is a low calorie makeover of Creamless Creamy Tomato Soup. Looking for ways to deliciously diet, I take my inspiration from recipies I've saved and then re-work by cutting fat and calories (when it's possible) without altering the overall flavors. Garnish with chive blossoms or toasted croutons. Points value=2 per serving (based on six servings)
Provided by Cucina Casalingo
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray Dutch oven with cooking spray and heat 2 teaspoons oil over medium heat until shimmering.
- Add onion, garlic, red pepper flakes (if using), and bay leaf.
- Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Stir in tomatoes and their juice.
- Using potato masher, mash until no pieces bigger than 2 inches remain.
- Stir in sugar and bread; bring soup to boil.
- Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.
- Remove and discard bay leaf.
- Transfer half of soup to blender. (If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot.).
- Add 1 teaspoon oil and process until soup is smooth and creamy, 2 to 3 minutes.
- Transfer to large bowl and repeat with remaining soup and oil.
- (For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth.).
- Rinse out Dutch oven and return soup to pot and heat to a simmer.
- Stir in chicken broth and brandy (if using) and bring to a simmer.
- Season to taste with salt and pepper.
- Serve soup in individual bowls.
- Sprinkle each portion with pepper and chives.
Nutrition Facts : Calories 104.2, Fat 4.1, SaturatedFat 0.7, Sodium 39.5, Carbohydrate 15.3, Fiber 3.8, Sugar 9.2, Protein 4.4
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