|Creamless Cream of Tomato Soup with Pasta|
I have to admit that I used to make them Campbell’s Tomato soup before I realized how much sugar (high fructose corn syrup) and additives (wheat flour, potassium chloride, flavoring, monopotassium phosphate) were in it. As I’ve come to learn, “flavoring” means chemicals, and anything I can barely pronounce like “monopotassium phosphate” can’t be a good thing to be consuming. So, now that I am better informed, I have been recreating foods that my kids love, sticking to the basics, and keeping foods as healthy as possible, without all the preservatives and additives.
|Use your favorite whole wheat pasta or quinoa. I happen to like Whole Wheat Israeli Couscous.|
I will be adding this to my collection of creamless creamy soups: Creamless Cream of Carrot, Creamless Cream of Cauliflower, Thai Curried Roasted Butternut Squash Soup, and Creamless Cream of Mushroom Soup.
Cream of Tomato Soup with Pasta
|This soup is quick and easy!|
|Blending the soup makes it lighter in color and creamy.|
|Use your favorite nut milk, soy milk or low-fat milk to make the soup even creamier.|