Low-Fat Cream of Tomato Soup

Low-Fat Cream of Tomato Soup

Sara 0

"I used to make the full-fat version but after I lost 100 pounds, I figured out how to make this easy and yummy tomato soup."


25 m servings 131 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1583 mg
  • 63%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
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  1. 21 Ratings


This was very good for a 'light' soup and a quick, shortcut one at that. I would recommend not adding the full amount of salt though. Canned tomatoes are already high in sodium. This only needed...

Great soup! Perhaps I shouldn't rate this because of the changes I made, but we loved what we had! I used a bit of extra onion, changed the sugar to honey, used Spike instead of salt, chipotle...

I liked this easy-to-make soup. I used FF half and half because it's what I had, but I just couldn't bring myself to add the cloves. It just seemed too weird. 2 tsp. salt is way too much. Star...