Tomato Soup

Lightened up Tomato Soup. Rich and creamy, perfect for a cold day.

Yields: 6



  1. Disclaimer- the soup is 100 calories of amazing WITHOUT the goat cheese/yogurt cream. The cream only adds a few more especially of you use fat free yogurt.
  2. Heat butter and olive oil in a dutch oven or large pot over medium heat
  3. Saute onion, carrot and fennel with a pinch of kosher salt 8-10 minutes
  4. Add shallots and garlic and cook another 5 minutes.
  5. Add tomato paste and 1 T of the sherry and stir to loosen the paste.
  6. Cook one minute
  7. Add chicken stock, tomatoes, thyme sprig, salt and sugar
  8. Bring to a boil and then simmer for 25 minutes.
  9. Remove from heat and discard thyme sprig.
  10. Allow to cool about 20 minutes.
  11. Puree with immersion blender or in batches in a regular blender. (see notes in post)
  12. If using blender-pour pureed soup in a large bowl until it is all pureed. Then pour it all back into the pot
  13. Stir in other 1 T of cooking sherry.
  14. Re-heat slowly.
  15. Serve with chiffonade basil and/or the Goat Cheese Yogurt.
  16. For the Goat Cheese Yogurt
  17. 1/2 C fat free plain Greek Yogurt - I like Chobani
  18. 1/4 C crumbled goat cheese
  19. 1/4 C parmesan
  20. pinch salt
  21. fresh ground pepper