Recipe Redo Blog

Traditional Recipes Redone…Healthier

Creamy Tomato Soup

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In between chili-cook offs, fall festivals and bonfires it’s hard to find reasons not to love October. In the midst of all this fun, all I can seem to think about is one of my favorite fall dishes – a heartwarming bowl of tomato soup!  For today, one of my fall favorites gets a healthy redo that you’ll love too! So, get that crock pot off the shelf and warmed up for a Vegetarian approved and healthy redo of Creamy Tomato Soup! Serve this recipe with a garden salad side or with some homemade croutons. Enjoy and Happy Fall!


Creamy Tomato Soup


  • 1 tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 28 oz can whole plum tomatoes, with juice
  • 1 tsp thyme
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
  • Parmesan or Romano cheese rind (optional)
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/3 cup grated Pecorino Romano cheese
  • 1 3/4 cups reduced fat (2%) milk, warmed
  • salt, to taste
  • black pepper, to taste

This recipe was originally published on Gina’s Skinny Recipes. Visit the original recipe for detailed directions and more. For more skinny recipes, check out the site’s Facebook, Twitter and Pinterest.


Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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