Creamy Tomato Soup

Warm up with this simple and healthy homemade soup! I prefer to make a large batch of soup and freeze whatever I don’t eat for later. Mostly all canned soups have scary amounts of sodium in them. By making your own at home you can control what’s going in it.

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Creamy Tomato Soup
Makes 8 wontons



1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 (28 oz) can whole peeled tomatoes
1 (9 oz) jar roasted red pepper tomato sauce
1 (6 oz) can tomato paste
2 (14 oz) can diced tomatoes
2 cups low sodium chicken broth
2 cups water
1 tsp salt
1 tsp pepper
1 1/2 cups skim milk
1/4 cup parmesan cheese

* can substitute with vegetable stock, non dairy milk and cheese to make it a dairy-free vegan option.


1. In a large pot, add olive oil and saute the onion until it is almost clear. Add the garlic and continue to cook for a few more minutes.

2. Add tomatoes, sauce, paste, water, and chicken broth. Bring to a boil, cover and let it simmer for about 30 minutes.

3. In a blender or food processor puree the mixture until it gets to your desired consistency.

4. Add the milk, parmesan cheese, salt and pepper. Let it simmer for another 5 minutes and serve.


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Now where is my grilled cheese!? I need to dip it into the soup 🙂

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(Nutrition Facts based on Calorie Count)




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