Low-Fat Cream of Tomato Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Linda Farrell
Reviewed: Jul. 16, 2011
I had high hopes for this one. I used 1 can no salt diced tomatoes and 1 can Rotel tomatoes with green chiles. I did not add any salt called for. All we could taste was the ground cloves, yuck. I will try this one again with it.
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Photo by Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA
Photo by sueb
Reviewed: Jul. 15, 2011
Great soup! Perhaps I shouldn't rate this because of the changes I made, but we loved what we had! I used a bit of extra onion, changed the sugar to honey, used Spike instead of salt, chipotle chile powder instead of pepper, and soy milk instead of evaporated milk. I left it a little chunky instead of blending it smooth. This is a quick, delicious lunch!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jul. 10, 2011
I thought this tasted okay. I was looking for a low fat recipe for cream of tomato soup that didn't have cream or half and half in it. The soup is low fat, but seems quite high in sodium between the canned diced tomatoes and added 2 tsp. of salt. I followed the recipe exactly except left out the black pepper, because I don't care for it, and subbed nutmeg for the cloves. I didn't have ff evaporated milk but had 2% evaporated milk, which worked fine. Make sure that onion is softened beyond the 10 minutes. I assumed mine was, but still had some uncooked onion bits. I did use a hand emulsion blender to make it easy. This went fine with grilled cheese for dinner tonight.
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Photo by Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Photo by CC♥'s2bake
Reviewed: Jul. 8, 2011
This was very good for a 'light' soup and a quick, shortcut one at that. I would recommend not adding the full amount of salt though. Canned tomatoes are already high in sodium. This only needed a generous 1/4 tsp. I used honey in place of the sugar and added a tsp of Italian seasoning along with only a pinch of cloves. Be sure to temper the milk before adding all to the pot, and don't overheat the soup, to keep it from curdling. Really quite smooth and rich considering the lack of cream. It was the perfect pair for veggie & cheese quesadillas. Made a light, but filling, meal. Thanks so much for the recipe. I'll be making this again, especially as it calls for ingredients that are always on hand.
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