Ditch the can…go homemade!



Most supermarket tomato soups contain quite a bit of sugar and lots of sodium. This one is homemade and so good. You could leave it chunky or puree it…use fresh, diced tomatoes or the canned. Either way it’s great.

A grilled cheese on whole grain bread for the family and there ya go…lunch or light dinner is wholesome and super easy!



2 tablespoons olive oil
1 large onion, diced
1/2 teaspoon dried thyme (2 sprigs fresh)
1/2 teaspoon dried basil (4 leaves fresh)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Two 16-ounce cans diced tomatoes, UNDRAINED (2 pounds diced fresh)
3 tablespoons tomato paste
3 tablespoons flour
3 cups chicken broth, divided
1 teaspoon Splenda
1 cup evaporated milk

In a large saucepan heat oil over medium heat. Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden. Add tomatoes and tomato paste. Stir and simmer for 10 minutes.

In a small bowl whisk together the flour and 1/4 cup of the chicken broth. Stir into tomato mixture until well blended. Add the remaining broth. Simmer for 30 minutes, stirring frequently. In small batches puree the soup in a blender or immersion blender. Return mixture to the pan if using blender and add the Splenda and evaporated milk. Heat through. Makes 8 servings.

Per Serving: 120 Cal; 5 g Protein; 6 g Tot Fat; 13 g Carb; 1 g Fiber; 2 g Sugar; 422 mg Sodium


Creamy Tomato Soup on Foodista


8 Comments Add yours

  1. Judy (Dragonfly Judy from BE) says:

    Oh, my dear!! One of my preop favorites was cream of tomato soup!! (I have told my son he is made mostly of cream of tomato soup — I think I had it for dinner every other night while I was pregnant with him)

    I am so going to make this if it ever cools off here.

  2. Toni says:

    Yo Linda…we want to highlight your site on BTV…do we have your permission to use a graphic shot of your website?

    BTW…your pictures..make me drool…OH MY lord!!!

    1. Linda says:

      Sure, doll! That would be great!

  3. TakeTheCake says:

    I love that your recipe uses canned tomatoes… our tomato season is so short my window of opportunity would only be good for about two weeks!

  4. JustMarci (Marci from BE) says:

    This is my fave fave fave soup recipe of Linda’s! I simply adore this recipe and could eat it all the time — even when it’s hot! It’s wonderful with some crumbled feta, grated asiago, or parm reggiano grated on top. Gives this soup a wonderful bite 🙂 Again Linda….thanks so much!!

    1. Linda says:

      Thank YOU, dolly!! I appreciate the great review!

  5. melissa says:

    Ohhhh this was so great! Both my partner and I are trying to fight a cold and this was so comforting. I’m making it for my folks tomorrow night. Thanks for posting this, Linda. You’re awesome.

    1. Linda says:

      I’m glad you loved it, doll!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s