Low Cal Tomato Soup
by Tarla Dalal
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Added to 156 cookbooks
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A perfect low-calorie substitute for creamy tomato soup in which the creamy texture is retained by the addition of protein rich moong dal and low-fat milk.
The use of only 1 tsp of butter for 6 servings makes this recipe truly healthy.
Using Toasted Whole Wheat Bread Croutons for serving is just the rich crunchy contrast to the Fried Croutons made with oodles of oil and refined flour.
There are many more healthy and delicious Low Cal Soup Recipes in our collection which will give you the same delightful experience without any guilt.
Enjoy how to make Low Cal Tomato Soup recipe with detailed step by step photos and video below.
- To make low cal tomato soup, combine 4 cups of water, tomatoes and moong dal in a deep non-stick kadhai , mix well and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft, while stirring occasionally.
- Remove from the flame and keep aside to cool.
- Blend in a mixer to a smooth mixture. Do not strain and keep aside.
- Heat the olive oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour.
- Add the tomato-moong dal mixture, low-fat milk, salt and pepper and mix well.
- Bring to a boil, while stirring occasionally and simmer for 5 minutes.
- Serve the low cal tomato soup hot.
Low Cal Tomato Soup recipe with step by step photos
If you enjoyed this low calorie tamatar soup, also check out some similar healthy veg soup recipes like :
To make low cal tomato soup, take red, firm tomatoes, wash them and roughly cut them into chunks using a sharp knife.
Wash the yellow moong dal well using water to remove any dirt and dust. Keep aside.
Take a deep non-stick pan, add the tomatoes. Always use fresh red tomatoes that will help to make a nice tomato soup which is not only good in colour but amazing in taste as well without adding any readymade tomato paste.
Add the yellow moong dal. See here for details of 7 amazing benefits of yellow moong dal.
Add 4 cups of water and mix it well.
Cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft, while stirring in between.
Once cooked, remove from the flame and keep aside to cool. After cooling the mixture completely, transfer into a mixer.
Blend in a mixer to a smooth mixture. There is no need to strain this mixture.
In a deep non-stick pan, heat the olive oil. Add the onions. If you are Jain or don't like the mouthfeel of onions then skip adding it. Sauté on a medium flame for 1 to 2 minutes or till the they are soft and translucent.
Add the tomato mixture.
Add the low-fat milk. See benefits of milk.
Add salt to taste.
Also, add freshly ground black pepper to taste to low cal tomato soup.
Mix well and bring to a boil. Simmer for 5 minutes, while stirring occasionally and your low calorie tomato soup is ready!
Serve the low cal tomato soup hot.
Nutrient values (Abbrv) per serving
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