Rich 'n' Savory Tomato Soup Recipe

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“This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It’s often the ‘first course’ for company.”
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 4 servings


  • 1 large onion, chopped
  • 8 fresh baby carrots, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper
  • Dash salt
  • 1/2 cup refrigerated nondairy creamer
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons minced fresh basil

Nutritional Facts

3/4 cup: 151 calories, 6g fat (1g saturated fat), 0 cholesterol, 615mg sodium, 22g carbohydrate (11g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  1. In a large saucepan, saute onion and carrots in oil until tender.
  2. Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
  3. Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil. Yield: 4 servings.
Originally published as Rich 'n' Savory Tomato Soup in Healthy Cooking June/July 2008, p57

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twhite67 User ID: 1729693 172696
Reviewed Jul. 14, 2010

"My family enjoyed this soup. It was sweet and tangy. Great with grilled cheese sandwiches."

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