Active Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:8Yield:8 servings, about 1 cup eachJump to Nutrition Facts
Active Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:8Yield:8 servings, about 1 cup each
Active Time:25 mins
Active Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 cup each
Yield:
8 servings, about 1 cup each
Jump to Nutrition Facts
Jump to recipe
Here’s How We Made over This Recipe to Be Healthy and Diabetes-Friendly:
Tomatoes are a good source of lycopene, beta carotene, lutein and zeaxanthin—all antioxidants that can benefit your skin, heart and eyes. Canned tomatoes, which we use here,offer even more unique benefits. Compared to fresh, canned tomatoes have about three times the iron and more lycopene, and both are more accessible to your body once the tomatoes have undergone the canning process. We love the convenience and affordability ofcanned foods, and canned tomatoes are a great pantry staple.
Used low-sodium broth.Many prepared, store-bought broths tend to be high in sodium, so to cut down on the salt content even further, we opted for a low-sodium broth.
Swapped half-and-half for heavy cream.Creamy soups can fit into your regular eating plan, even if you have diabetes. To cut back on saturated fat, another nutrient that people with diabetes need to watch out for, we chose half-and-half in place of heavy cream. We recommend tasting the soup before you add it; you may find that blending the soup yields creamy enough results without the cream.
Sonia Bozzo
- Used a 50-50 blend of butter and oil for cooking.We love the flavor of butter. To still get that delicious flavor but cut back on saturated fat, we chose to sauté the vegetables in a blend of olive oil and butter.
Cook Mode(Keep screen awake)Ingredients1tablespoonbutter1tablespoonextra-virgin olive oil1medium onion, chopped1stalk celery, chopped2clovesgarlic, chopped1teaspoonchopped fresh thyme or parsley128-ounce canwhole peeled tomatoes, with juice4cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth½cuphalf-and-half (optional)½teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
1tablespoonbutter
1tablespoonextra-virgin olive oil
1medium onion, chopped
1stalk celery, chopped
2clovesgarlic, chopped
1teaspoonchopped fresh thyme or parsley
128-ounce canwhole peeled tomatoes, with juice
4cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth
½cuphalf-and-half (optional)
½teaspoonsalt
Freshly ground pepper, to taste
Directions
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Equipment
Dutch oven, immersion blender or countertop blender
Frequently Asked QuestionsLuckily many grocery stores now offer pre-prepped veggies in the produce section. The next time you’re at the store, take a stroll to see what they have. Picking up a package of precut onions and celery can help cut down on the active time for this recipe. Or consider pre-prepping those items yourself when you have a little more time, say over the weekend. Chopped celery and onion will hold in the refrigerator for a day or two before they need to be used.We tested this recipe using whole canned tomatoes and liked the results. Canned diced tomatoes and crushed tomatoes are fine substitutes, but we can’t guarantee they will result in the same texture and flavor as the original recipe.Of course! Basil is the perfect herb to complement this tomato soup. Feel free to roll up a stack of fresh leaves and slice thinly to use as a garnish. Or consider adding 1/4 cup of leaves just before blending to incorporate all of that lovely basil flavor.Fortunately, that’s an easy adjustment. You can use plant-based butter, or nix the butter and increase the olive oil to 2 tablespoons. The half-and-half is optional but does add a nice creaminess. Non-dairy half-and-half works—we just recommend starting with a 1/4 cup versus the 1/2 cup, as you may find that’s all you need.Yes! Cover the soup and refrigerate for up to four days or freeze for up to three months.It can be if you use vegetable broth or “no-chicken” broth. Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural foods section of most supermarkets. In this recipe, either broth will work, but be aware that the dark color of some vegetable broths may turn the soup a darker shade of red.Tomatoesare nutrient-dense, low in calories and are a good source of vitamin C and vitamin K. While there’s no magic bullet when it comes tolosing weight, there are nutrition choices, exercises and lifestyle changes that can help. Our recipe for tomato soup is a great way to add more vegetables to your diet, which can help with weight management along with otherhealth benefits.
Frequently Asked Questions
Luckily many grocery stores now offer pre-prepped veggies in the produce section. The next time you’re at the store, take a stroll to see what they have. Picking up a package of precut onions and celery can help cut down on the active time for this recipe. Or consider pre-prepping those items yourself when you have a little more time, say over the weekend. Chopped celery and onion will hold in the refrigerator for a day or two before they need to be used.
We tested this recipe using whole canned tomatoes and liked the results. Canned diced tomatoes and crushed tomatoes are fine substitutes, but we can’t guarantee they will result in the same texture and flavor as the original recipe.
Of course! Basil is the perfect herb to complement this tomato soup. Feel free to roll up a stack of fresh leaves and slice thinly to use as a garnish. Or consider adding 1/4 cup of leaves just before blending to incorporate all of that lovely basil flavor.
Fortunately, that’s an easy adjustment. You can use plant-based butter, or nix the butter and increase the olive oil to 2 tablespoons. The half-and-half is optional but does add a nice creaminess. Non-dairy half-and-half works—we just recommend starting with a 1/4 cup versus the 1/2 cup, as you may find that’s all you need.
Yes! Cover the soup and refrigerate for up to four days or freeze for up to three months.
It can be if you use vegetable broth or “no-chicken” broth. Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural foods section of most supermarkets. In this recipe, either broth will work, but be aware that the dark color of some vegetable broths may turn the soup a darker shade of red.
Tomatoesare nutrient-dense, low in calories and are a good source of vitamin C and vitamin K. While there’s no magic bullet when it comes tolosing weight, there are nutrition choices, exercises and lifestyle changes that can help. Our recipe for tomato soup is a great way to add more vegetables to your diet, which can help with weight management along with otherhealth benefits.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)79Calories4gFat8gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
