I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup.

Sara
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

131.2 calories; protein 8.4g 17% DV; carbohydrates 22g 7% DV; fat 0.2g; cholesterol 3.5mg 1% DV; sodium 1582.6mg 63% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/14/2012
This was very good for a 'light' soup and a quick shortcut one at that. I would recommend not adding the full amount of salt though. Canned tomatoes are already high in sodium. This only needed a generous 1/4 tsp. I used honey in place of the sugar and added a tsp of Italian seasoning along with only a pinch of cloves. Be sure to temper the milk before adding all to the pot and don't overheat the soup to keep it from curdling. Really quite smooth and rich considering the lack of cream. It was the perfect pair for veggie & cheese quesadillas. Made a light but filling meal. Thanks so much for the recipe. I'll be making this again especially as it calls for ingredients that are always on hand. Read More
(85)

Most helpful critical review

Rating: 3 stars
08/13/2012
I liked this easy-to-make soup. I used FF half and half because it's what I had but I just couldn't bring myself to add the cloves. It just seemed too weird. 2 tsp. salt is way too much. Start with 1 tsp. and go from there. This easy-to-make soup definitely has potential with a good bit of tweaking. Read More
(24)
22 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
08/14/2012
This was very good for a 'light' soup and a quick shortcut one at that. I would recommend not adding the full amount of salt though. Canned tomatoes are already high in sodium. This only needed a generous 1/4 tsp. I used honey in place of the sugar and added a tsp of Italian seasoning along with only a pinch of cloves. Be sure to temper the milk before adding all to the pot and don't overheat the soup to keep it from curdling. Really quite smooth and rich considering the lack of cream. It was the perfect pair for veggie & cheese quesadillas. Made a light but filling meal. Thanks so much for the recipe. I'll be making this again especially as it calls for ingredients that are always on hand. Read More
(85)
Rating: 5 stars
07/15/2011
Great soup! Perhaps I shouldn't rate this because of the changes I made but we loved what we had! I used a bit of extra onion changed the sugar to honey used Spike instead of salt chipotle chile powder instead of pepper and soy milk instead of evaporated milk. I left it a little chunky instead of blending it smooth. This is a quick delicious lunch! Read More
(28)
Rating: 3 stars
08/13/2012
I liked this easy-to-make soup. I used FF half and half because it's what I had but I just couldn't bring myself to add the cloves. It just seemed too weird. 2 tsp. salt is way too much. Start with 1 tsp. and go from there. This easy-to-make soup definitely has potential with a good bit of tweaking. Read More
(24)
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Rating: 5 stars
10/30/2013
This is soooo good! I even make it in the microwave at work after browning the onions at home. The cloves are what MAKES it!! Delicious! Read More
(19)
Rating: 5 stars
05/18/2012
It can be dangerous to put hot liquid in a blender. I blend mine first and then put it on the stove to heat. Read More
(13)
Rating: 4 stars
07/11/2011
I thought this tasted okay. I was looking for a low fat recipe for cream of tomato soup that didn't have cream or half and half in it. The soup is low fat but seems quite high in sodium between the canned diced tomatoes and added 2 tsp. of salt. I followed the recipe exactly except left out the black pepper because I don't care for it and subbed nutmeg for the cloves. I didn't have ff evaporated milk but had 2% evaporated milk which worked fine. Make sure that onion is softened beyond the 10 minutes. I assumed mine was but still had some uncooked onion bits. I did use a hand emulsion blender to make it easy. This went fine with grilled cheese for dinner tonight. Read More
(13)
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Rating: 5 stars
07/17/2011
This was so tasty. My whole family enjoyed it including my 2 year old who normally doesn't like soup. I substituted low fat cream for the evaporated cream since i made it while traveling in Switzerland and i couldnt find it. I'll have to make double next time! Read More
(9)
Rating: 1 stars
07/16/2011
I had high hopes for this one. I used 1 can no salt diced tomatoes and 1 can Rotel tomatoes with green chiles. I did not add any salt called for. All we could taste was the ground cloves yuck. I will try this one again with it. Read More
(7)
Rating: 4 stars
06/17/2012
Delicious - I like the spice of the pepper. But I agree with some of the other reviews. Skip the cloves a little too strong. Read More
(2)