Creamy Low-Fat Tomato Soup
This comforting Creamy Low-Fat Tomato Soup offers a rich, velvety texture without the guilt, thanks to the clever use of nonfat milk instead of heavy cream. It's a quick and easy recipe perfect for a cozy meal.
For 4 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Add minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
Pour in the crushed tomatoes and vegetable broth. Stir in dried oregano, dried basil, granulated sugar (if using), salt, and black pepper.
Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth. Alternatively, transfer the soup in batches to a regular blender (fill only halfway, secure lid, and hold down with a towel) and blend until smooth, then return to the pot.
Stir in the nonfat milk until fully combined. Do not bring the soup back to a boil after adding the milk, as it can curdle.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the creamy tomato soup into bowls. Garnish with fresh chopped basil and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra depth of flavor, roast the tomatoes before adding them to the soup. Simply toss cherry tomatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until slightly caramelized.
- 2If you prefer a slightly sweeter soup or your tomatoes are very acidic, a pinch of baking soda can help neutralize the acidity without adding more sugar.
- 3To make this soup heartier, serve it with a grilled cheese sandwich, a side of crusty bread, or a sprinkle of homemade croutons.
- 4Ensure the soup is removed from the heat before adding the milk. High heat can cause the milk to separate or curdle, especially low-fat varieties.
Adapt it for your goals.
Spice Level
Add a pinch of red pepper flakes along with the dried herbs for a subtle kick, or a dash of cayenne pepper for more heat.
Herb ProfileHerb Profile
Experiment with other herbs like fresh thyme or rosemary. A bay leaf can also be added during simmering and removed before blending for an earthy undertone.
Vegetable BoostVegetable Boost
Sauté finely diced carrots or celery along with the onion to add more vegetables and a layer of sweetness and complexity to the soup base.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant known for its potential to reduce the risk of heart disease and certain cancers.
Low in Saturated Fat
By using nonfat milk instead of heavy cream, this recipe significantly reduces saturated fat content, making it a heart-healthy choice.
Good Source of Vitamins
Tomatoes provide essential vitamins like Vitamin C and K, while the vegetable broth and other ingredients contribute to overall nutrient intake.
Frequently asked questions
Yes, this soup freezes well. Allow it to cool completely, then transfer to airtight containers or freezer-safe bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
