Creamy Tomato Soup Without the Cream

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“This is a low calorie makeover of Creamless Creamy Tomato Soup. Looking for ways to deliciously diet, I take my inspiration from recipies I've saved and then re-work by cutting fat and calories (when it's possible) without altering the overall flavors. Garnish with chive blossoms or toasted croutons. Points value=2 per serving (based on six servings)”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray Dutch oven with cooking spray and heat 2 teaspoons oil over medium heat until shimmering.
  2. Add onion, garlic, red pepper flakes (if using), and bay leaf.
  3. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
  4. Stir in tomatoes and their juice.
  5. Using potato masher, mash until no pieces bigger than 2 inches remain.
  6. Stir in sugar and bread; bring soup to boil.
  7. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.
  8. Remove and discard bay leaf.
  9. Transfer half of soup to blender. (If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot.).
  10. Add 1 teaspoon oil and process until soup is smooth and creamy, 2 to 3 minutes.
  11. Transfer to large bowl and repeat with remaining soup and oil.
  12. (For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth.).
  13. Rinse out Dutch oven and return soup to pot and heat to a simmer.
  14. Stir in chicken broth and brandy (if using) and bring to a simmer.
  15. Season to taste with salt and pepper.
  16. Serve soup in individual bowls.
  17. Sprinkle each portion with pepper and chives.

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