Low-Fat Chunky Cream Of Tomato Soup

ThatsVegetarian's picture

May. 29, 2011

The cream cheese is what separates this recipe from the rest. It is amazing how it completely changes the flavor.


Butter 1 Tablespoon
Olive oil 1 Tablespoon
Onion 1 1⁄2 Cup (24 tbs) , diced
Garlic clove 1 Large , minced
Salt 1⁄2 Teaspoon
Dried rosemary 1 Teaspoon
Dried basil 1 Teaspoon
Dried thyme 1 Teaspoon
Freshly ground black pepper To Taste
Stewed diced tomatoes 1 1⁄2 Cup (24 tbs)
Crushed tomatoes 32 Ounce
Dry sherry 3 Tablespoon
Honey 1⁄4 Teaspoon
Fat free cream cheese 4 Ounce , cubed



1. In a saucepan, melt butter (opt) and add olive oil.

2. Sauté onions add garlic until onions are soft and translucent.

3. Add the herbs and pepper and sauté for a few more minutes, until the aromas of the herbs start to open.

4. Add tomatoes, sherry and honey. Cover and simmer for about 30 minutes.

5. Add the cream cheese and cook until melted.


6. Ladle into warm soup bowls and top with fresh chopped parsley.

7. Serve with a crusty bread like ciabatta.


This tomato soup will be chunky. You can omit the diced tomatoes or put it in a blender if you prefer it smooth.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 223Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.4%

Saturated Fat 2.69 g13.4%

Trans Fat 0 g

Cholesterol 8.1 mg

Sodium 739.2 mg30.8%

Total Carbohydrates 36 g11.9%

Dietary Fiber 7.76 g31%

Sugars 8.3 g

Protein 6 g12.1%

Vitamin A 43.2% Vitamin C 59.9%

Calcium 21.4% Iron 35.9%

*Based on a 2000 Calorie diet