Diet Tomato Soup Recipe
10 Giant Vine-Ripened Tomatoes
Sea Salt if necessary
Cracked Pepper if necessary
Dash or two of Thyme
3 Tablespoons of Cornstarch + Water to dilute
1/2 Cup of Sugar or Splenda that measures like sugar
Begin by dunking the tomatoes into a large pot of hot water and allow to rest for about five minutes, or until you notice the jackets peeling away. Please use caution with the hot water to prevent burns.
Very carefully remove the tomatoes with a slotted spoon and transfer to a large shatter-proof plate, one that will withstand heat so that it doesn't crack.
Allow to rest again - until you can comfortably handle the tomatoes. Peel the jackets completely away from the flesh and then, core the tomatoes.
Place the peeled tomatoes into large pot; add salt, cracked pepper and Thyme.
Next, using either a stick blender, a regular blender, a food processor OR your mixer, pulverize the tomatoes into a chunky puree. Make them as chunky or smooth as you desire. While some individuals like a few chunky tomatoes in their soup, others prefer a smooth consistency.
Place the tomato base into your microwave until hot and bubbly.
Carefully stir in the cornstarch mixture until the tomato soup is thickened. If the soup is not thick enough, then add more of the cornstarch slush; if it's too thick then add a bit of water for balance.
It's best to add the recommended amount in small amounts to the pot because you can always add more. Once it reaches an over-thickened stage, there is the issue of thinning down the soup which jeopardizes the rich flavor of the soup.
However, if this happens and the water method suggested above does not suffice, then add a small can of tomato sauce to the liquid.
After the soup has reached its desired consistency, add either a one-half cup measurement of white table sugar or a one-half cup of Splenda. You don't want the Splenda that is in the tiny yellow packets - rather the version that measure cup per cup to sugar.
Additional calories will be slashed by adding this zero calorie sugar substitute - about 400. The entire recipe contains about 600 calories so the addition of white table sugar makes up the bulk of calories.
This recipe makes a very generous pot of tomato soup and serves six people quite well. Might we suggest serving it with the following sandwich recipe:
Spray two slices of whole grain bread on one side with butter flavored or olive oil flavored cooking spray. You can also use the reduced calorie margarine spreads instead if you wish.
Place one slice of the bread onto a warm skillet with the prepared side on the bottom of the pan. Add one ounce of Gruyere cheese along with the following sauteed vegetables: sliced mushrooms and sun-ripened chopped tomatoes. Also add a few slices of black olive.
Place the other piece of bread on top of the cheese and vegetable mix. When bread is toasted to a golden brown on one side, turn carefully and brown the other side.
Serve with our diet tomato soup recipe; you can dip the sandwich into the soup as your eating if you wish.
The Gruyere Cheese contains 117 calories per ounce; we used 60 calorie whole grain bread in this recipe. The sandwich contains about 250 calories with the sliced olive, mushrooms and sun-ripened dried tomatoes added.
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