Cream of Tomato Soup
Traditional comfort food with a new twist.
♥ Replace cream with a low fat béchamel sauce.
Makes 6 servings
3 cups milk, low fat
1/2 medium yellow onion, coarsely chopped
1 clove garlic, finely chopped
2 sprigs of fresh thyme
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. unsalted butter
1/4 cup all-purpose, unbleached flour
2 28-oz. cans whole tomatoes with juice, puréed
Pinch of sugar (optional)
Combine milk, onion, garlic, thyme, and bay leaf in a medium-sized saucepan and bring to a boil. Lower heat and simmer for 15 minutes. Then pour through a strainer. Return to pot and keep warm over low heat. Heat tomato purée in a pan. Add 1/4 teaspoon salt and sugar (if desired). Melt butter in a saucepan. Whisk in flour to make a roux. Cook over medium low heat for 2 to 3 minutes. Slowly mix 1 cup of seasoned milk and 1/4 teaspoon salt into the roux to make a paste. Add the remaining milk and tomato purée, a cup at a time, until all the liquids are incorporated. Continue cooking over medium-low heat until slightly thickened, for about 5 minutes.
|Compare and Save|
|Instead of this…||Calories||Fat (g)|
|Traditional recipe, 1 serving||240||20|
|Try this…||Calories||Fat (g)|
|Modified recipe, 1 serving||163||6|
|Total savings: 77 calories and 14 grams of fat per serving|