Skinny Creamy Tomato Soup

skinny creamy tomato soup

Ok, so by now you know I love tomatoes.  I love soup.  I am trying to eat as lean and mean as possible.  This soup takes care of all that.  Creamy (without heavy cream with a sub of low-fat cream cheese), the shallots and sherry add that extra punch of flavor you need.  I <3 this soup!

Skinny Creamy Tomato Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 5 Large Tomatoes, sliced into bite size pieces
  • 4 Cups Tomato juice
  • 1 Cup Skim Milk
  • 4 Oz. Low-Fat Cream Cheese
  • 3 Tbsp Finely chopped Shallot
  • 1 Tbsp Olive Oil
  • 2 Tbsp Sherry
  • Salt & Pepper
  • Basil Chiffonade optional
Instructions
  1. Heat a stock pot, add the olive oil and shallots. Cook shallots for minutes.
  2. Add the tomatoes, salt & pepper and cook for 5 minutes.
  3. Add the tomato juice and sherry. Bring to a boil, then lower the heat and simmer for 30 minutes.
  4. Purree the soup with an immersion blender (or purree in Food processor or Blender, if doing that, add the purree back to the pan when finished).
  5. Add the milk and cream cheese to the soup. Stir well and simmer for about 5 minutes until cream cheese has melted into the soup. Taste for Seasoning.
  6. Serve in a bowl with some basil chiffonade.

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