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Creamless Cream of Tomato Soup

This is a childhood favorite. Instead of using sugar-laden canned condensed tomato soup, I made a healthier version, which my kids loved. They especially liked the pesto swirled in before serving.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 306 kcal
Author Jeanette

Ingredients

  • 26 ounces chopped tomatoes
  • 1 tablespoon olive oil
  • ½ onion chopped
  • 2 garlic cloves chopped
  • 1 teaspoon Italian seasoning or oregano
  • 1 ½ cups vegetable or chicken broth
  • ½ cup soy/nut milk or low-fat milk
  • 1 cup cooked whole wheat Israeli couscous quinoa or other small pasta
  • pesto for serving

Instructions

  1. Heat oil in a medium saucepan and add onion and garlic. Cook until just softened, about 2-3 minutes. Add tomatoes, Italian seasoning, and broth.
  2. Bring to a boil, then reduce heat to low and cook, covered, for 10 minutes. Transfer soup to a blender and puree soup until smooth.
  3. Return to saucepan and stir in milk and cooked pasta. Cook until heated through.
  4. Serve in bowls, topped with a spoonful of pesto swirled in.
Nutrition Facts
Creamless Cream of Tomato Soup
Amount Per Serving
Calories 306 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 632mg27%
Potassium 408mg12%
Carbohydrates 60g20%
Fiber 7g29%
Sugar 8g9%
Protein 11g22%
Vitamin A 519IU10%
Vitamin C 21mg25%
Calcium 125mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.