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This simple low fat chunky tomato soup is a snap to prepare.
I love from scratch tomato soups, but sometimes they take more time and effort than I have to give. And that is where “doctored up” low fat tomato soup comes in.
This recipe is definitely not for purists who would never dream of stocking a few cans of condensed soup in their pristine pantries.
Nope. No Siree.
This is a soup designed for me, and people like me, who always have a can or two of condensed tomato soup in the pantry for when they are in need of a little comfort and get a hankering for their mom’s hamburger goulash from childhood 🙂
The addition of canned diced tomatoes and tomato juice make it much more interesting than plain ol’ canned tomato soup.
It was surprisingly well received when I served it with lightened up BLTs for supper last night. This tomato soup is a great option when you need a light lunch or supper in a snap.
How Many Calories and WW Points in this Chunky Tomato Soup?
According to my calculations, each serving has about 156 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Recipe Notes
I used 1/2 teaspoon Thai red curry spice rub to give the soup the most subtle bit of barely detectable heat. You could use your favorite Thai red curry paste instead or add a bit of cayenne.
If you like this Chunky Low-Fat Tomato Soup, be sure to check out my other WW Friendly Soup Recipes, including Sausage, Spinach and Wild Rice Soup, Spicy Red Lentil Soup, Crock Pot Tomato Beef Soup, Crock Pot Chicken Cacciatore Stew and Crock Pot Stuffed Pepper Soup
If you’ve made this simple 15-Minute Tomato Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chunky Low Fat Tomato Soup Recipe
Ingredients
- 2 cans (10.75 ounces each) condensed tomato soup
- 2 cans (14.5 ounces each) Italian style diced tomatoes, undrained
- 1 can (12 ounces) non-fat evaporated milk
- 1 cup tomato juice
- 1/2 teaspoon dried basil
- 1/2 teaspoon thai red curry spice blend (optional)
- Salt and pepper to taste
Instructions
- In a medium-size saucepan, combine the tomato soup, tomatoes, milk, tomato juice and spices.
- Bring to a boil over medium heat, stirring occasionally, then lower the heat and simmer for 4 to 5 minutes.
- Season to taste with salt and pepper.
Notes
(Must be logged into WW on a smartphone or tablet) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 4 PointsPlus (Old plan) I used 1/2 teaspoon Thai red curry spice rub to give the soup the most subtle bit of barely detectable heat. You could use your favorite Thai red curry paste instead or add a bit of cayenne.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This video shows another way to make chunky tomato soup with basil:
More Weight Watchers Friendly Soup Recipes
- Delicious Black Bean Soups – a great collection of black bean soups from me and other websites with WW Points information.
- Easy Baked Bean Soup – another satisfying soup made with common pantry ingredients.
- Easy Taco Soup – another quick and easy soup recipe that is satisfying and delicious with 1 WW Point in each serving.
- Simple Garden Vegetable Soup – a wonderful quick and easy recipe with 0 WW Points that can be modified lots of ways
Made my soup for tomorrow. Had to improvise but it turned out good. Had 1 can tomato soup and 1 can stewed tomatoes no evaporated milk or tomato juice. Used almond milk, and tomato sauce diluted with almond milk instead of the juice No red curry, I used red pepper flakes added black pepper and a bay leaf. Very good. It’s spicy don’t think kids would like it It made about 5 cups This is just great!! Thank you Martha
Jackie, your modifications sound yummy! ~Martha