Low Fat Peaches And Cream Soup Recipes

LOW-FAT CREAM OF TOMATO SOUP

Steps:

• Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

LOW FAT PEACHES AND CREAM SOUP

Steps:

• Peel and chunk the peaches. (I put mine in boiling water briefly to make removing the skins easier.).
• In a blender, blend 1 1/2 cups of peaches with 3/4 cup of the cold water, both tablespoons of honey, the juice of that 1/2 lemon, and 1/2 cup of the yogurt. Blend it well and put it in a pitcher or bowl.
• Now add to the blender another 1 1/2 cup of the peaches, the cinnamon, nutmeg, and vanilla, and the remaining 1/2 cup yogurt. Blend well.
• Add to the first mix already in the pitcher or bowl.
• Add the remaining 1 cup of peach chunks to the bowl or pitcher along with the splenda.
• Blend with a spoon.
• Cover and refrigerate several hours or overnight.

PEACH SOUP

Steps:

• Add all the ingredients to the container of an electric blender.
• Process until smooth.
• Chill for 2-3 hours before serving.