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Also part of the UPMC family:

Light and Creamy Tomato Soup Recipe

Ingredients

  • 1 tbsp organic canola oil
  • 1.5 cups chopped red onion
  • 1/2 tsp ground cumin
  • 3/8 tsp salt
  • 1/4 tsp hot smoked paprika
  • 4 minced garlic cloves
  • 28 oz can chopped unsalted San Marzano tomatoes
  • 1/2 to 1 cup vegetable stock (depending on how thick you like your soups)
  • 1/4 cup fat free milk
  • Optional: fresh parsley, shaved Parmesan cheese, and black pepper for garnish

Nutritional Info

  • Serving Size: 6
  • Calories: 92
  • Carbs: 14 g
  • Fat: 2 g
  • Protein: 3 g
  • Sodium: 366 mg
  • Sugar: 5 g

Directions

Heat a medium saucepan over medium heat. Add 1 tbsp canola oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, 1/4 tsp hot smoked paprika to the pan, cook 8 minutes, stirring. Increase heat to medium high.

Add 4 minced garlic cloves, sauté 1 min.

Add 28 oz can chopped unsalted San Marzano tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Bring to a boil. Reduce heat, simmer 15 min.

Remove from heat, stir in 1/4 cup whole milk.

Use an immersion blender to blend the soup to the consistency you like. Optional: top with fresh parsley, shaved parmesan cheese, and black pepper.

Kindly Submitted by “The Picky Eater”

Light and Creamy Tomato Soup 

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