CONDENSED CREAM OF TOMATO SOUP
The photo shows the diluted soup ready for eating. The condensed version is a handy soup for recipes, especially casseroles, instead of
the commercial variety which is so high in sodium and usually contains MSG and
other undesirable ingredients. The cream cheese is not apparent in the soup and
the soup tastes remarkably similar to commercial varieties. The calories in this soup are not high
either!
14.5 oz
can diced tomatoes, (411 g)
Hunts (OR you can weigh fresh tomatoes and use those)
8 oz
regular cream cheese (250 g)
1/4 cup
heavy cream (60 mL)
1/2 tsp salt (2 mL)
1/2 tsp No Salt® (2 mL)
1/4 tsp hot sauce (1 mL)
1/4 tsp paprika (1 mL)
1/4 tsp black pepper (1 mL)
In
blender, combine diced tomatoes, cream cheese, heavy cream, salt, No Salt®, hot sauce, paprika and black
pepper. Blend until smooth. If using a food processor, process the tomatoes first before adding the rest of the ingredients.
To serve: Measure cup-for-cup with water and heat in
the microwave oven until hot. Grind some
black pepper over top and enjoy!
Helpful Hint: Use in recipes calling for
condensed cream of tomato soup – usually 14 oz (400 g) in a can of commercial
soup, so measure some out accordingly.
Yield: 3 cups concentrate
1/2 cup (125 mL) concentrate per serving (add
173.0
calories
4.6
g protein
15.0
g fat
3.9
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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