One of my favorite things to cook (and eat) during the cold winter season is soup. I joined the Weight Watchers At Work program fall 2010 and have been experimenting with their recipes ever since. In early 2012 I downloaded the Weight Watchers Kitchen Companion App for iPad, were I found a recipe for Creamy Tomato Soup. Although the soup was tasty, I found it to be thinner than anticipated. As I like my tomato soup thicker and heartier tasting, I increased the amount of tomato paste and use whole milk for a creamier texture. This soup is particularly delightful when paired with your favorite roll or grilled cheese sandwich. Enjoy!
2 TSP Olive Oil
2 to 3 Garlic Cloves, Minced
1 Medium Red Onion, Diced
4 Large Tomatoes, Cut into Sizable Chucks
1 Cup Low Sodium Chicken Broth
1 TBSP + 1 TSP Ground Thyme
1 TSP Salt
1 – 6oz Can Tomato Paste
3 Cups Whole Milk
6 TBSP Fresh Basil, Chopped (Optional)
Heat oil in large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent (about 5 minutes).
Stir in tomatoes, chicken broth, thyme and salt. Cover and simmer over medium heat until vegetables are tender, about 5 minutes. Remove from heat, uncover and let cool for 5 minutes.
Transfer tomato mixture to the pitcher of a blender and puree until smooth.
Return mixture to the saucepan and place over medium heat to keep warm.
In a small bowl, whisk together tomato paste and milk, blending well after each cup of milk is added.
Pour milk mixture into tomato mixture, whisking as you pour. Cook, stirring occasionally, until soup is warmed through (about 5 minutes); be careful not to let the soup boil.
Divide evenly into 4 bowls and top with fresh basil, if desired.
Yields 4 – 1 & ¼ Cup Servings
Weight Watchers: 1 bowl = 6 points plus