Creamless Cream of Tomato Soup

From Jeanette's Healthy Living


This is a childhood favorite. Instead of using sugar-laden canned condensed tomato soup, I made a healthier version, which my kids loved.  They especially liked the pesto swirled in before serving.


26 ounces chopped tomatoes

1 tablespoon olive oil

½ onion, chopped

2 garlic cloves, chopped

1 teaspoon Italian seasoning or oregano

1 ½  cups vegetable or chicken broth

½ cup soy/nut milk or low-fat milk

1 cup cooked whole wheat Israeli couscous, quinoa or other small pasta

pesto for serving


Heat oil in a medium saucepan and add onion and garlic. Cook until just softened, about 2-3 minutes. Add tomatoes, Italian seasoning, and broth. 


Bring to a boil, then reduce heat to low and cook, covered, for 10 minutes. Transfer soup to a blender and puree soup until smooth. Return to saucepan and stir in milk and cooked pasta. Cook until heated through.


Serve in bowls, topped with a spoonful of pesto swirled in.


Serves 4.