This non-fussy soup is simple to make and really good, especially on a cold day. You won't need a blender or any other fancy equipment, and you can use convenient canned tomato puree and paste. The soup is smooth, creamy, and full of tomato flavor. What the soup lacks are the ultra-processed additives and high salt content of commercial soups. The soup also is considerably less expensive to make than buy. The nutritious, low-carbohydrate soup is great if you're on a diabetic diet or want to "eat healthy." We like the soup with cheese and crackers on the side, and it's especially good with whole-grain grilled cheese sandwiches! Enjoy!
Quick and Easy Tomato Soup (Diabetic Friendly) -- Makes 1+ Quart
28-ounce can of tomato puree
3 ounces of tomato paste (about 3 tablespoons)
2 cups of water
2 teaspoons of reduced sodium chicken or vegetable base (I use "Better Than Bullion")
1 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of dried basil
4 ounces of low-fat cream cheese (or neufchatel cheese)
1/2-1 cup of milk, or to taste
1/2 teaspoon of salt, or to taste
1/4 teaspoon of pepper, or to taste
1/4 teaspoon of sugar (optional)
To a large saucepan add the tomato puree, tomato paste, and water and heat them, stirring periodically, over medium-high heat. When the mixture is almost boiling, stir in the chicken base, onion powder, garlic powder, and dried basil. Bring the mixture to a boil, reduce the heat to medium-low, and partially cover the pot. Let the mixture cook for 20-30 minutes, stirring it periodically, until it thickens and reduces down by about one-quarter to one-third. Reduce the heat to low and add the low-fat cream cheese. Carefully whisk in the cream cheese to blend it. Whisk in the milk, using more or less to get the thickness of soup you like. Whisk in the salt and pepper, taste the soup, and add more salt, pepper, and the sugar, if you like, to taste.
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