Creamy Tomato Soup a Weight Watchers Recipe

Have you ever wondered how to make Creamy Tomato Soup?  I love tomato soup, it's my favorite soup.  For me it brings back wonderful childhood memories of lunches with tomato soup and delicious grilled cheese sandwiches.  It also reminds me of when my kids were little in Colorado and on would make it for them on snowy days.  I, also, love gooey, yummy, buttery grilled cheese sandwiches almost as much as I love tomato soup.   They kind of go together.  My mom always made Campbell's tomato soup, but I wanted to make a homemade soup that was a little more natural, a little healthier

Now I live in Southern Florida, so it is kind of like summer all year here, but when we get those cold days, I take full advantage of it. Most of the rest of you live in climates that have winters that are more conducive to soups and stews.  The weather is a little colder, so you can make these a lot more often then we can down here.  I guess I could make them more often if I turned the air conditioner on, but I think SW (sweet hubby) might get a little upset about the electric bill being higher just for a pot of soup.  The good news, though, is that yesterday we had a high of 66 degrees, which was great.  I could wear pants and even a sweater, but the best thing was that I could make this delicious Creamy Tomato Soup and share the recipe with all of you.

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Creamy Tomato Soup

Print Recipe

Serves 6 / 4 Weight Watchers Smart Points per Serving

Ingredients:

1 28 oz can tomato puree

1 28 oz can crushed tomatoes

1 medium onion chopped

2 cloves garlic

1/2 TB Trader Joe's Organic Extra Virgin Olive Oil

6 tsp Wholesome Sweeteners Organic Coconut Sugar, 16-Ounce

1 1/2 tsp Himalayan Pink Salt Crystals with Built in Grinder 2 Pack

1/4 tsp Trader Joe's Ground Black Pepper (Spices of the World)
1/4 tsp Mccormick White Pepper, Ground, 1-Ounce

2 cups Imagine Organic Free Range Chicken Broth, Low Sodium, 32 Ounce

1 cup Trader Joe's Organic Coconut Milk, Reduced Fat
1/2 cup So Delicious Organic Coconut Milk - Unsweetened 32 oz

9 basil leaves cut up ( I stack them together, then roll them up, then cut them into thin strips.)

Directions:

Saute onions and garlic in olive until the onions are translucent.

Next add the tomato puree, crushed tomatoes, coconut sugar, pink Himalayan salt, both peppera, and chicken broth.

Bring to a boil, then turn the heat down and simmer for about 30 minutes.

Use a stick blender to make the tomato soup smooth, pureeing the onions into the soup.  If you don't have a stick blender you can put it in a blender to make it smooth.  

Return the soup to the stove and over low heat add the coconut milk.

Bring to a light boil and then add the cut basil leaves.

It is now ready to serve.

I hope that you enjoy this recipe for Creamy Tomato Soup.  I loved it.  I'll share my recipe for grilled cheese sandwiches next week, and they are only 5 weight watchers points each.

Have a great weekend.