Low-Fat Cream of Tomato Soup

Low-Fat Cream of Tomato Soup

14 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  Sara

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (14)

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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 a generous 1/4 tsp. I used honey in place of the sugar and added a tsp of Italian seasoning along with only a pinch of cloves. Be sure to temper the milk before adding all to the pot, and don't overheat the soup, to keep it from curdling. Really quite smooth and rich considering the lack of cream. It was the perfect pair for veggie & cheese quesadillas. Made a light, but filling, meal. Thanks so much for the recipe. I'll be making this again, especially as it calls for ingredients that are always on hand.



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 chile powder instead of pepper, and soy milk instead of evaporated milk. I left it a little chunky instead of blending it smooth. This is a quick, delicious lunch!



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. Start with 1 tsp. and go from there. This easy-to-make soup definitely has potential with a good bit of tweaking.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cream of Tomato Gorgonzola Soup


next recipe:

Low-Fat Cream of Celery Soup