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: Adapted from Cooking Light
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
- Heat a stock pot, add the olive oil and shallots. Cook shallots for minutes.
- Add the tomatoes, salt & pepper and cook for 5 minutes.
- Add the tomato juice and sherry. Bring to a boil, then lower the heat and simmer for 30 minutes.
- 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).
- 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.
- Serve in a bowl with some basil chiffonade.