Don’t be misled by the name. There is no cream in here. You blend half the soup so you end up with a creamy, chunky version. It’s totally fat-free, which I love. Don’t be turned off by the list of spices. If you have Creole seasoning, use that instead, to taste. I prefer doing it this way because the taste is just right.
Creamy Tomato Vegetable Soup
- Cooking and Prep: 1 h 10 m
- Serves: 10
Prepare the Soup
In a large pot, combine all vegetables. Season with spices. Bring to a boil and simmer for one hour.
Let cool slightly. Remove half the soup from the pot. Blend the remaining soup with a hand blender. It need not be pureed, just blended to small pieces. Return rest of the soup to the pot and stir together well.
Serve with a dollop of pesto if desired.
I prefer using the long string beans here, even though they’re partly blended, because their taste is far superior. Also, when serving, you can place a slice of low-fat cheese on top of the soup in a bowl right before serving. Stir to distribute throughout. Delicious. Gives that illusory feeling of eating pizza in a bowl!
Photography: Hudi Greenberger.
Food Styling: Renee Muller.