Creamy Tomato Soup

I love cream of tomato soup. I love the acidity of the tomatoes and the richness of the cream. Of course, that doesn’t bode well when you’re trying to lose or maintain your weight. I found a great recipe for tomato soup in a cookbook, and I adapted it for a lighter lifestyle and for a “creamy” feel and finish. I hope you like it!

Ingredients

• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp (dried) fennel seeds
• Cooking spray 
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/4 – 1/2 cup white wine
• 2 – 14oz cans of diced tomatoes
• 1 – 28oz can crushed tomatoes
• 4 cups broth (I used chicken)
• 1 tbsp. sugar (I used Splenda) or to taste
• Salt & pepper
• 1/4 teaspoon cinnamon
• 1 can fat-free evaporated milk
• 1 Tablespoon of fresh chopped basil

Preparation

Crush the dried herbs until the are aromatic. Spray heavy soup pot with cooking spray or heat and add oil. Add the onions and cook over medium-high heat until nicely translucent and browned, about 5 to 8 minutes. Add garlic and tomato paste and combine. Slowly stir in white wine until incorporated and no lumps of tomato paste remain.

Add the tomatoes, broth and sugar. Add a bit of salt and pepper. Bring to a slow simmer (just bubbling) and simmer for about 30 minutes.

Add cinnamon and stir to blend. Add basil and evaporated milk. Taste and adjust salt, pepper, cinnamon and sugar. Serve.

Makes 6 to 8 servings.

(Note: I will have to calculate the nutritional information and append later)