Easy Tomato Soup


creamy tomato soup

I wanted to make tomato soup, but I didn’t feel like frying, pureeing, straining… so this is what I came up with. Simmering the tomato puree, the broth and the spices allows the flavors to meld, and the Greek yogurt and small amount of butter make this soup delightfully creamy and silky. Serve this creamy tomato soup with cheesy croutons (see recipe below) or with a grilled mozzarella sandwich.

Serving size: 1 cup
Makes 8 servings

Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

1/2 cup low fat (not non-fat) Greek yogurt
1 (28oz) can pure tomato puree
4 cups vegetable broth (not low-sodium)
2 tablespoons pure maple syrup (helps balance the tomatoes’ acidity)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano (rosemary is also very good)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons unsalted butter, cubed
Optional garnish: Greek yogurt

1. Measure out the Greek yogurt and place on counter to allow to warm to room temperature.

2. Place tomato puree, broth, maple syrup and spices in a large stockpot. Whisk to combine. Bring to a boil. Cover, reduce heat to low and simmer 20 minutes, to allow flavors to meld.

3. Off heat, stir in butter until melted, then stir in the 1/2 cup of Greek yogurt until well-combined and silky*. Serve immediately, garnished with Greek yogurt, with cheesy croutons.

*Don’t use nonfat Greek yogurt in this recipe – with no fat to prevent it from curdling, it will curdle when stirred into the soup (speaking from experience). The soup will still taste good, but it won’t look very pretty. Whatever yogurt you use, it helps to temper it before adding it to the hot soup by stirring a tablespoon or two of soup into the yogurt, then slowly stirring the tempered yogurt into the soup.

Cheesy Croutons Recipe

cheesy croutons

8 (75-calorie) slices white whole-wheat bread
8 ounces (1/2 cup) shredded part-skim mozzarella
8 tablespoons grated Paremsan

Heat broiler on high and position oven rack in the middle of the oven. Remove crust from bread slices and cut each slice into four squares. Place squares on a foil-lined baking sheet. Broil 1 minute on each side or until lightly golden. Remove from oven. Evenly sprinkle croutons with Mozzarella and Parmesan. Broil 1 more minute, or until cheese is melted and lightly browned.

Nutrition per serving (soup only)
Calories 101.3
Total Fat 3.2 g
Saturated Fat 2.0 g
Cholesterol 8.7 mg
Sodium 435.4 mg
Total Carbohydrate 14.4 g
Dietary Fiber 2.4 g
Sugars 9.6 g
Protein 3.3 g
Weight Watchers Points Plus: 2 points

Nutrition per serving (soup and 4 croutons)
Calories 266.1
Total Fat 9.2 g
Saturated Fat 5.8 g
Cholesterol 29.1 mg
Sodium 660.6 mg
Total Carbohydrate 15.4 g
Dietary Fiber 2.4 g
Sugars 9.6 g
Protein 12.2 g
Weight Watchers Points Plus: 5 points

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