Fresh Tomato Soup

MAKES: 6 servings
CRISPY RATING: I'm not sure I'll ever go back to condensed!

  • 6 medium tomatoes
  • 2 pounds Italian plum tomatoes
  • 6 ounces tomato paste
  • 1/2 teaspoon basil, dried
  • 1 onion, chopped
  • 1/4 teaspoon pepper, freshly ground
  • 1 stalk celery, chopped
  • 1/2 teaspoon salt
  • 2 vegetable bouillon cubes - Knorr
  • 2 cups water
  • plain lowfat yogurt, optional (Not included in pts)

1. Chop tomatoes and place in 1 1/2-quart saucepan with all ingredients except yogurt.

2. Simmer uncovered 30 minutes.

3. Puree with hand blender, if desired, or alternatively strain to remove tomato skins and seeds.

4. Adjust seasonings.

5. Garnish with spoonfuls of yogurt.


I've always been a fan of tomato soup and grilled cheese sammiches. But it's alot of pts to do canned soup and a grilled cheese for lunch. This soup not only tastes better than condensed, but I can have my favorite lunch for fewer pts and with more honest veggie servings. Yay.

I prefer to puree mine and leave the seeds and "chunks" in it to give it more texture, but you can strain it to have a perfectly smooth soup.

This recipe is from Recipezaar, #54509.

From MC - Per Serving: 97 Calories; 2g Fat (13.8% calories from fat); 4g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 987mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Fat.

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