Cream of Tomato Soup

Cream of Tomato Soup

Cream of Tomato Soup is a surefire chill chaser for Linda P. of Brooklyn, Michigan. “Even those who don’t like tomato soup seem to love this filling winter treat,” she writes. “It’s awesome with the seasoned oyster crackers and a little mozzarella cheese sprinkled on top.”

Full of flavor, Linda’s soup was also loaded with fat and sodium, so she asked the Test Kitchen to revise her recipe. Swapping out several of the convenience products with their lighter counterparts was a breeze, and cutting back on the oil used for the crackers was a snap as well.

Because so much fat was removed, however, the remake’s tomato flavor wasn’t as strong as it was in the original recipe. To remedy this, our makeover experts stirred in a few tablespoons of tomato paste, pumping up the taste to better reflect Linda’s version.

Velvety Makeover Cream of Tomato Soup is a heartwarming success. Not only is it table-ready in just 30 minutes, but each steaming bowlful contains half the fat of the original and 367 fewer milligrams of sodium. Best of all, it’s still the perfect way to warm up after a day of snowy fun.

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