Creamy Tomato Soup Without the Cream |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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) Ingredients:
4 teaspoons extra virgin olive oil |
1 medium onion, chopped medium (about 1 cup) |
3 medium garlic cloves, minced (or pressed through garlic press, about 1 tablespoon.) |
1 pinch hot red pepper flakes (optional) |
1 bay leaf |
2 (28 ounce) cans whole tomatoes (packed in tomatoe juice) |
1 teaspoon brown sugar |
3 large slice good-quality whole wheat bread, crusts removed, torn into 1-inch pieces |
2 cups low sodium chicken broth (fat free) |
2 tablespoons brandy (optional) |
salt & fresh ground pepper, to taste |
1/4 cup chopped fresh chives |
Directions:
1. Spray Dutch oven with cooking spray and heat 2 teaspoons oil over medium heat until shimmering.
2. Add onion, garlic, red pepper flakes (if using), and bay leaf.
3. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
4. Stir in tomatoes and their juice.
5. Using potato masher, mash until no pieces bigger than 2 inches remain.
6. Stir in sugar and bread; bring soup to boil.
7. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.
8. Remove and discard bay leaf.
9. 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.).
10. Add 1 teaspoon oil and process until soup is smooth and creamy, 2 to 3 minutes.
11. Transfer to large bowl and repeat with remaining soup and oil.
12. (For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth.).
13. Rinse out Dutch oven and return soup to pot and heat to a simmer.
14. Stir in chicken broth and brandy (if using) and bring to a simmer.
15. Season to taste with salt and pepper.
16. Serve soup in individual bowls.
17. Sprinkle each portion with pepper and chives.
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