Creamy tomato soup

PersonalPoints™ per serving
Total Time
21 min
6 min
15 min
If you love the idea of tomato-rice soup, stir 2 cups hot cooked brown rice into the soup in step 4.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), minced

Fresh tomato(es)

4 large, coarsely chopped

Reduced-sodium chicken broth

1 cup(s)

Fresh thyme

4 tsp, or 1 teaspoon dried

Table salt

1 tsp

Black pepper

¼ tsp

Fat free skim milk

3 cup(s)

Canned tomato paste

¼ cup(s)


  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.