When I was younger, I wasn’t a big fan of soup.
Soup didn’t seem filling to me and I often felt hungry soon after eating it. Plus, I didn’t like all the vegetables floating around in it. I was a picky eater.
I don’t feel that way anymore. Nope. I have found excellent soup recipes that taste amazing and are warm, hearty goodness that are satisfying and filling. When the weather turns cold I can’t wait to make a pot of homemade soup. Nothing tastes as good or warms me up more during the cold winter months.
This year, I set a goal to try more new recipes. This past week, I found a great one and I’m excited to share it.
It’s from Ree Drummond’s cookbook, “The Pioneer Woman Cooks.” She calls it, “Sherried Tomato Soup,” but my version is a low fat tomato soup without the sherry.
My husband has high triglycerides so I modified the recipe just a little to accommodate his need for a low-fat diet. I eliminated the sherry, reduced the amount of butter, replaced the heavy cream with 1% milk, and added a little chicken stock. I also added more basil than the recipe calls for because I love tomato basil soup. In addition, I pureed a portion of the soup for myself and the kids for a smoother texture. My husband loves the chunks of tomato and onions so I kept it that way for him.
You can find the original recipe here and my version is below:
- 1 medium yellow onion
- 2 T. butter
- 2 14.5 oz. cans diced tomatoes
- one 32 oz. can tomato juice (I used V8 vegetable juice)
- 2 C. chicken stock
- 3-6 T. sugar (I used 3 tablespoons)
- 3 chicken bouillon cubes
- 1-2 tsp. black pepper
- 1 1/2 C 1% milk
- 1/4 C flat leaf parsley, chopped
- 1/4 C fresh basil, chopped
- Melt butter in a large pot and then add the onions. Sautee onions until translucent. Add the diced tomatoes. Stir to combine, then add the V8/tomato juice, the chicken stock and the bouillon cubes. Add the sugar, the pepper and then the milk. Finally add the parsley and the basil.
- Taste and adjust the seasonings to your own taste!
- When the soup was finished cooking, I used an immersion blender to puree the soup to a smooth texture. This is totally optional, the soup tastes delicious without blending, it's a matter of preference.
This soup is SO flavorful and we didn’t miss the heavy cream one teeny, tiny bit! If you’re used to the higher fat version you’ll notice that it’s not as creamy, but the flavor is still amazing and by the end of the bowl you’ll forget the heavy cream is not there.
The weather is warming up a little around here this week but when it gets cold again, I will be making another pot of this for sure!
Wishing you a warm and cozy day,
I often share at: Metamorphosis Monday, Your Designs This Time, The Scoop, Wow Us Wednesdays, Inspire Me Tuesday, Furniture Feature Friday, Not Just a Housewife
Ooh this sounds delicious!! It is the middle of summer here in Australia, but I will definitely be making this when the weather cools down again. Thank you 🙂
It really is delicious, Sharon. I hope you do try it! We’ve had such cold weather lately I wish I was down under with you enjoying the heat of summer! Have a wonderful day!
Julie, tomato soup is my favorite and I usually make a cream version. I need to try this one out.
I hope you like it as much as I do, Kim! 🙂
Julie
This sounds so nummy. I typically replace heavy cream with evaporated milk – low fat or skim milk. Don’t miss it at all.
We are supposed to get a cold snap in MN again next week so I will add this to my dinner menu. Now I can use my new immersion blender.
I am a huge soup fan and will definitely try this. An immersion blender is one kitchen tool that I don’t own. One of these days I’ll have to invest in one.
Paula, you can use a regular blender as well, it’s just a little less messy to use the immersion blender. It’s a nice tool to have, but not a big deal if you don’t have one!
Have a great day!
I’ve been craving tomato soup but at the same time “trying” to watch what I eat. Thanks for giving me something to fit both!
So glad you’re going to try it! Have fun finding healthy recipes you love!
Julie