Creamy tomato soup
5
Points®
Total time: 21 min • Prep: 6 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If you love the idea of tomato-rice soup, stir 2 cups hot cooked brown rice into the soup in step 4.
Ingredients
Olive oil
2 tsp
Uncooked onion(s)
1 medium
Garlic
2 medium clove(s)
Tomato(es)
4 large
Reduced-sodium chicken broth
1 cup(s)
Fresh thyme
4 tsp
Table salt
1 tsp
Black pepper
0.25 tsp
Fat free skim milk
3 cup(s)
Tomato paste
0.25 cup(s)
Instructions
1
Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes.
2
Stir in the tomatoes, broth, thyme, salt, and pepper. Cover and simmer until the vegetables are tender, about 5 minutes longer. Let cool 5 minutes.
3
Puree the tomato mixture, in batches, in a blender. Return the mixture to the saucepan.
4
Whisk together the milk and tomato paste in a small bowl; whisk it into the soup. Cook, stirring occasionally, just until heated through, about 5 minutes (do not boil). Yields 1 1⁄4 cups per serving.
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