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Creamy Creamless Tomato Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 151kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 2 14.5 ounce cans diced tomatoes
  • 2 tablespoons tomato paste
  • ½ cup V8 tomato juice low sodium
  • 2 cups low sodium chicken or vegetable broth
  • 1 avocado peeled and chopped
  • 1 ½ cups unsweetened vanilla almond milk
  • ¼ cup fresh basil chopped
  • ¼ cup fresh parsley chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional: ½ cup shredded Monterrey Jack Colby or cheddar cheese

Instructions

  • In a large Dutch oven or heavy pot, heat oil and add onions.
  • Cook onions 10 minutes or until tender, add garlic, cook 1 minute.
  • Pour in diced tomatoes with their juice, tomato paste, V8 juice and chicken broth.
  • Bring to a boil then simmer uncovered for 30 minutes.
  • Add in avocado.
  • Work in batches in your blender with one corner lifted to allow steam to escape, cover with a clean dish towel or use an immersion blender to puree soup to your liking.
  • Add in almond milk, fresh herbs and salt and pepper. Taste and adjust seasoning as needed.
  • Add in optional cheese before serving.
  • Top with more fresh herbs if desired.

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 13.6g | Protein: 3.8g | Fat: 10.2g | Saturated Fat: 1.6g | Sodium: 521mg | Fiber: 4.2g | Sugar: 7.6g