Low Fat Creamy Tomato Soup

2 reviews, 4.5 star(s). 100% would make again

Ready in 30 minutes

This is a great quick and easy soup to make, especially in the winter, and is on the table in no time. Healthy, low fat with a whole lot of taste.


4 Shallot; minced
1 clove Garlic; minced
1 teaspoon Olive oil
1 tablespoon Unbleached flour
28 ounce Plum tomatoes; drained and chopped
2 cups Defatted chicken broth
1/2 teaspoon Dried basil
1/2 teaspoon Black Pepper; ground
1/2 cup Non-fat sour cream
2 tablespoon Fresh parsley; minced

Original recipe makes 4 Servings



In a 3 qt saucepan over medium-low heat, saute the shallots and garlic in the oil for 5 minutes, or until tender. Stir in the flour and mix well.

Add the tomatoes, broth, basil and pepper. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Take off heat and allow to cool slightly before moving to the next step. Once soup is cooled off and almost at a warm temperature, start to puree some of it. Working in small batches, process in a blender until most of the soup is smooth. (I usually puree about 3/4 of the soup and leave the other 1/4 alone to leave some texture). Once all soup is returned back to the pan, whisk in sour cream; heat again very briefly, but do not allow to boil. Ladle into individual bowls and sprinkle with fresh parsley.

Verified by stevemur
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Great recipe!

Calories Per Serving: 66 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I was a bit hesitant at first because of all the onions, but when I added the sour cream, it turned into a great soup, plus easy to make and healthy.
webdude20 4y ago

[I posted this recipe.]
CookingPassion 6y ago

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