Chunky Low Fat Tomato Soup Recipe
A super simple tomato soup stirred together from common pantry staples.
Servings: 6
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
Serving size: 1-1/3 cups
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1-1/3 cups | Calories: 156kcal | Carbohydrates: 31g | Protein: 8g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 10mg | Sodium: 640mg | Potassium: 910mg | Fiber: 2.6g | Sugar: 19g | Vitamin A: 802IU | Vitamin C: 33mg | Calcium: 77mg | Iron: 2mg