Cream of Tomato Soup

Cream of Tomato Soup
Cream of Tomato Soup

Cream of Tomato Soup is the most beautiful soup for me and I prefer Cream of Tomato Soup because it is easy to prepare and a very delicious soup for me.
Learn how to make this mouth-watering cream of tomato soup. Tomatoes are in season from June to October and if you’ve been growing your own, you’ll likely be overrun. This delicious soup is a great way to use them up – and a portion works out at only 280 calories per serving – perfect if you’re calorie counting. Serve with garnish, a good sprinkle of ground black pepper, and some crusty bread.


Number of Servings: 12

Preparation time: 15 minutes

Cooking time: 20 minutes

Nutritional value per serving:

Calories: 92kcal

Fat: 2g

Protein: 7g

Carbohydrates: 13g

Turkish Breakfast + A Taste of Istanbul



1 tablespoon reduced-fat margarine

1 tablespoon canola oil

1 medium onion, finely chopped

½ teaspoon crushed dried thyme

¼ teaspoon crushed dried oregano

3 cans of no-salt-added diced tomatoes with the juice

5 cups of no-salt-added canned chicken broth

60 g evaporated skim milk

Freshly ground pepper (to taste)

Salt (optional)




1. In a heavy pot, heat margarine and oil over medium-low heat.

2. Add onion and cook, stirring frequently, until onion is very limp (about 10 minutes), taking care to not let the onion brown.

3. Add thyme, oregano, tomatoes with their juice, and chicken broth. Bring to a boil; reduce heat to low and simmer, partially cover for 20 minutes.

4. Taste soup, add salt and pepper.

5. Stir in evaporated milk and heat through. Do not let the mixture actually boil.

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