Winter Comfort Food Made Slim: 'Creamy' Tomato Soup
With the bitter cold and limited daylight hours in full swing, we want nothing more than a warm, indulgent meal to make us feel all cozy at the end of the day. But what we don't want is the extra calories spent splurging on comfort food. Problem solved! Candice Kumai, healthy lifestyle chef, author and television host is sharing her yummy recipe for 'Creamy' Tomato Soup from her cookbook, 'Pretty Delicious.'
As the newest judge on Iron Chef America, co-host of Lifetime television's hit series, 'Cook Yourself Thin,' chef contributor on Cooking Channel's 'Unique Eats,' and former Top Chef alumni, Candice has mastered the art of making comfort food healthy. She does so to this tomato soup by replacing the heavy cream with yogurt and making some other healthy swaps.
Candice's 'Creamy' Tomato Soup
"Start to finish, you can have this incredibly dreamy, creamy (thanks to cream-less nonfat yogurt!) velvety-smooth tomato soup served up in 30 minutes," says Candice. "It's wonderful for dinner-just the remedy for a cold winter night."
1 tablespoon canola oil
1 small yellow onion, finely chopped
2 garlic cloves, very finely minced
1 sprig fresh sage or 2 teaspoons dried sage
1 sprig fresh thyme or 2 teaspoons dried thyme
4 tablespoons tomato paste
One 28-ounce can low-sodium diced tomatoes with juice
1/2 cup low-sodium chicken broth
1/2 cup unsweetened almond milk
1 teaspoon sea salt
1/4 cup nonfat Greek yogurt plus extra for serving
3 tablespoons finely chopped fresh basil (optional)
Heat the canola oil in a large saucepan over medium-high heat. Add the onion, garlic, and thyme, reduce the heat to medium-low, and cook until the mixture is soft and fragrant, about 3 minutes stirring occasionally.
Stir in the tomato paste and cook while stirring constantly until the tomato paste darkens, 1 1/2 to 2 minutes. Add the canned tomatoes and their juices and simmer, stirring occasionally, until slightly thickened and reduced, about 7 minutes. Remove the thyme sprigs and discard. Transfer the mixture to a food processor and pulse to combine. Pour in the chicken broth, almond milk, and yogurt and process until completely smooth.
Pour the soup back into a clean pot and cook over medium heat until it's warm, about 5 minutes. Stir in the sea salt. Serve with a dollop of yogurt and some chopped fresh basil if you have some in the fridge.
Unsweetened almond milk is healthy, creamy, and rich all while adding only 40 calories per cup to the profile of a recipe! Sometimes I'm more about health than cash (almond milk is more expensive than regular milk), but it's so delicious, that it's worth every penny.