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Old 10-05-2004, 10:49 AM   #1
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Tomato soup recipes.....

Last nite I had a strong craving for tomato soup...after checking the labels of the ones I had in the house, I realized they are too high in carbs or have added sugars so I couldn't have them.

Instead, I took a can of diced tomatos and blended them up until I had a chunky "broth", added a tablespoon of half and half, some garlic, basil and oregano and let it heat. About 5 minutes later I had some chunky tomato soup that hit the spot!

I plan to make a large batch tonite when I get home so I was wondering if you all had any favorite low carb tomato soup recipes that you'd like to share! Thanks!
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Old 10-05-2004, 10:54 AM   #2
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I dont have a favorite. But Panera bread makes the best tomato bisque soup. I havent tried to make it yet, but maybe using your recipe, add heavy cream and maybe some shredded cheese and a little bit of red wine might just make a real good one.
Now I want some
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Old 10-05-2004, 11:02 AM   #3
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I like my tomato soup really simple. This one tastes just like Campbell's to me:

http://www.lowcarbfriends.com/recipe...cat=998&page=1
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Old 10-05-2004, 12:17 PM   #4
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I make the same recipe that Kat gave the link too. I searched and experimented for years trying to find a "clone" to Campbell's cream of tomato soup. Little did I know that this one would be SO SIMPLE, quick and tasty! It's the only one we make.

Now though I use the Carb Countdown milk - I just fill whatever size can of tomato sauce with the milk (instead of the cream & water combination) and go from there. *Ü*
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Old 10-05-2004, 01:27 PM   #5
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Nothing simple about my tomato soup. It's one of my more labor-intensive recipes. But, wow is it worth it. It's the best tomato soup I've ever had. Even if Campbells came out with a low carb version that tasted exactly like what they have now, I'd still much prefer this.

CREAM OF TOMATO SOUP

56 ounces canned tomatos, peeled
4 shallots, finely minced
2 tablespoons Splenda
4 tablespoons unsalted butter
1 tablespoon tomato paste
1 pinch allspice
1 3/4 cups chicken broth
1/2 cup heavy cream
1 pinch cayenne
2 tablespoons dry sherry

1. Preheat oven to 450 F.

2. Line a cookie pan with foil. Spray with olive oil.

3. Put a fine wire mesh colander or strainer in a large bowl and pour in two large cans of whole, peeled tomatoes.

4. By hand, split open the tomatoes and scrape out the seeds into the colander. Squeeze out as much juice as you can. Watch out for spritzing. Reserve the tomato juice

5. As you seed each tomato, place it inside-up on the cookie pan.

6. Sprinkle the tomatoes with two tablespoons Splenda. Bake at 450 for 30 minutes.

7. Remove tomatoes from oven and let cool to the touch.

8. Melt four tablespoons butter in a large sauce pan until foamy. Add minced shallots, one tablespoon tomato paste and a pinch of allspice. Mix well, cover, lower heat to very low and let shallots sweat for 10 minutes.

9. Put tomatoes and enough juice in a blender to puree. Puree and add to pot with chicken broth. Bring to a boil over medium heat. Lower heat to medium low, cover pot and simmer for about 10 minutes.

10. Add 1/2 cup cream and 2 tablespoons dry sherry. Add a pinch of cayenne, mix well and serve.

Makes 8 one-cup servings. Per Serving: 120 Calories; 12g Fat (88.0% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber

Last edited by Bruce; 10-05-2004 at 01:37 PM..
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Old 10-05-2004, 04:18 PM   #6
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I'm with Kat, that is my favorite tomatoe soup recipe. But, Bruce, one of these days when I get aliitle time I will sure try yours. Sounds great. Julie
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Old 10-05-2004, 06:31 PM   #7
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This is my favorite too with the tomato sauce..Hunt's is the lowest
in carbs..and if you are watching your fats, you can use less cream
and it's still yummmy....
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Old 10-10-2004, 12:31 PM   #8
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Kat, I just made your tomato soup! Thanks for giving us the recipe. It was so quick, easy and wonderful on this cool rainy day.
Has anyone tried this using the Countdown milk instead of the cream and leaving out the 1/2 cup of water. I bet that would work also.
I didn't mean to, but I picked up the tomato sauce that was mexican hot style, put out by Great Value. It has 3 carbs per 1/4 cup. If you like a spicy taste this is really good.
I also added a teaspoon of butter to my soup, because my mother used to make her soup that way.
This is going to be one of my staples for this fall and winter I think!
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Old 10-10-2004, 01:40 PM   #9
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Hi! It is yummy, isn't it!

Just wanted to let y'all know it's not my recipe though, I just found it by doing a search in the recipe rooms.
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Old 10-10-2004, 04:29 PM   #10
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I've been meaning to post this for sometime now and just haven't gotten around to it so this is a good opportunity!

Karen's Tomato Soup

1 small onion, chopped
2 tablespoons butter
2 cans (28 oz.) diced crushed tomatoes
1 can (14.5 oz.) chicken broth *I use low sodium
1 tablespoon pour-able Splenda
1/2-1 teaspoon dried basil
1/2-1 teaspoon paprika
1/8-1/4 teaspoon garlic powder
1 cup whipping cream
1 (8 oz.) pkg. cream cheese, cubed

Sauté onion in butter until tender. Stir in tomatoes, broth and seasonings. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in cream and cream cheese. Stir till cheese is melted.

* Can try 2 3/4 cup Hood milk, 1/4 cup water, and leave out cream.

This is very good and rich. Can easily serve 3-4 depending on appetite!
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Old 10-10-2004, 05:16 PM   #11
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KLO1, your recipe sounds great, but you seem to be saying that you eliminate the 1 cup of cream, and instead use 2 3/4 of Hood milk, plus 1/4 c of water. I suspect there is an error.
Please clarify.
Thanks,
Bette
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Old 10-10-2004, 05:53 PM   #12
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You're right, there is an error! I had to go back to the two recipes I combined to find out what it was. The first recipe called for 1 1/2 cups milk, I used 1 cup cream and 1/2 cup water. So when I suggested the Hood milk I was trying to come up with another substitute.I think this one should be a matter of personal choice. I'm going to continue just making it with the cream and milk. Easier that way! Think I'll see if it's to late to edit.

Well, it's too late to edit so everyone just ignore the Hood milk! Or try to figure out how to make the change and keep the richness.

Last edited by KLO1; 10-10-2004 at 05:56 PM..
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