Creamy Tomato Soup (Dairy Free, Gluten Free, Low Fat)
Why is it that on a rainy, cold day my mind latches on to Cream of Tomato soup and grilled cheese sandwiches and can’t let go? Is it just me? I’m curious…if your mind does the same thing, please pipe in below and let me know. It was as a result of this free association that on a rainy day over the Christmas holidays this recipe for Creamy Tomato Soup came into being. And there are at least 3 of us in this family who are very thankful (of course Rob wouldn’t even try it…that whole fruit/vegetable thing!)
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And, because like most of us, I overindulged over the Christmas holidays, I wanted to make a lighter version of this classic soup. I was also looking for a very classic, simple version of Creamy Tomato Soup.
Don’t get me wrong, I love all the oven-roasted, basil, spicy tomato soups out there; but on this particular chilly day, I craved a traditional and simple soup.
So, how do you get the ‘creamy’ part of the Creamy Tomato Soup without the cream (because of the whole wanting to eat ‘lighter’ thing)? Do you remember this Creamy Turkey Soup recipe and it’s magic ingredient? If not, I’ll spill the beans (pun intended)…pureed white beans!
This simple ingredient is opening up a world of creamy, yet fat free options for me.
White or navy beans, well-pureed in your blender or food processor, add the creamy depth and texture that I look for in my creamy soups.
And, it has the added benefit of adding extra fiber, protein and nutrition. Even the non-bean lovers in my family enjoy this soup and did not mind the addition of the beans.
And what’s a bowl of creamy tomato soup without the requisite grilled cheese sandwich? While I don’t have medical condition that prevents me from consuming gluten, I just feel so much better and lighter when I stay away from it.
These little cheese crisps, made from nothing more than grated cheddar cheese provided enough of the grilled cheese taste I needed to partner with the soup, without the gluten.
I used the Costco brand (Kirkland’s) Organic Tomato Sauce and my homemade chicken stock for this soup.
By the by, did you know that all Kirkland brand canned products are in BPA-free cans? One of the many reasons I love Costco.
Creamy Tomato Soup (fat, dairy and gluten free)
- 2 15- ounce cans of tomato sauce
- 2 cups of chicken broth
- 1 15- ounce can of white beans
- 1/2 small onion
- 1 tablespoon Olive Oil optional
- 1/2 teaspoon oregano
- Salt and Pepper to taste.
If you use olive oil, saute the onions in the oil until soft.
(If not using olive oil, place the tomatoes , broth, oregano, onions and salt and pepper in a pan together, over medium-low heat. Cook for 30-45 minutes or until onion is soft)
Once onions soft, add tomatoes, broth, oregano, salt and pepper and cook on medium low for 30 minutes.
While tomatoes cook, puree the white beans with their liquid in your food processor or blender. Add water as necessary to achieve a thick pudding consistency.
Add the pureed beans to your tomato mixture.
I use a hand blender/emulsion stick to make sure the soup is well blended. But you could just as easily add it to your blender to further combine it.
Cheddar Cheese Crisps
- Grated Cheddar Cheese
Preheat oven to 375'
Place little mounds (tablespoon full) of cheddar cheese on parchment lined baking sheet.
You can clean up the edges to make them more uniform if you desire.
Leave about 2 inches between each mound
Bake for about 8-10 minutes.
Watch them carefully and take them out when they stop bubbling.
They can go from done to burnt in a NY second.
We like this soup so much I’ve made it twice since Christmas. My next task is to make a large batch and can it
This soup almost makes me wish for another cold and dreary day so I have a great excuse to whip up another batch. Do you have a go-to recipe on a cold/rainy day?
That’s it for today my friends and thanks for stopping by to visit. I appreciate you more than you’ll ever know. And when you leave a comment…ah, it makes my heart sing!
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