Light and Creamy Tomato Soup

by Anjali @ The Picky Eater on February 4, 2014


These days I’m in the mood for recipes that are super fast to make, but are still light and delicious.

Because with a newborn, who has time to spend hours in the kitchen?

Enter this easy, creamy, healthy tomato soup, which is my first post-baby recipe to share with all of you! Smoked paprika and cumin round out the sweetness of san marzano tomatoes in this recipe; which substitutes spices, a touch of milk, and bold flavors for the cream in traditional creamy tomato soups!

What you end up with is a rich and thick soup that is only 74 calories per serving!


I served it up with some asparagus sautéed with lemon and pecorino and goat cheese crostini (two very easy side dishes – look for the recipe in an upcoming post 🙂 )

It took 13 minutes of hands-on time, and 30 minutes until the soup had finished simmering away. Delicious, nutritious, easy, and fast! The husband (who can be picky about tomato soups) loved it.

Light and Creamy Tomato Soup

Prep Time: 13 minutes

Cook Time: 17 minutes

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 3/4 cup

Calories per serving: 74

Fat per serving: 3.7g

Nutritional Info Per Serving: 74 Calories, 3.7g Fat (0.4g Saturated), 177mg Sodium, 6.6g Carbs, 1.4g Fiber, 0.5g Sugar, 1.6g Protein


  • 1 tbsp organic canola oil
  • 1.5 cups chopped red onion
  • 1/2 tsp ground cumin
  • 3/8 tsp salt
  • 1/4 tsp hot smoked paprika
  • 4 minced garlic cloves
  • 28 oz can chopped unsalted san marzano tomatoes
  • 1/2 to 1 cup vegetable stock (depending on how thick you like your soups)
  • 1/4 cup whole milk
  • optional: fresh parsley, shaved parmesan cheese, and black pepper for garnish


  1. Heat a medium saucepan over medium heat. Add 1 tbsp canola oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, 1/4 tsp hot smoked paprika to the pan, cook 8 minutes, stirring. Increase heat to medium high.
  2. Add 4 minced garlic cloves, saute 1 min.
  3. Add 28 oz can chopped unsalted san marzano tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Bring to a boil. Reduce heat, simmer 15 min.
  4. Remove from heat, stir in 1/4 cup whole milk.
  5. Use an immersion blender to blend the soup to the consistency you like. Optional: top with fresh parsley, shaved parmesan cheese, and black pepper.


Adapted from

{ 8 comments… read them below or add one }

Shabnam February 5, 2014 at 7:41 am

These days are really cold in our city, so soups are great choices for dinner. I’ll try it as soon as possible. Thanks for your fresh ideas.


Anjali @ The Picky Eater February 5, 2014 at 12:07 pm

No problem at all! Let me know how you like this recipe Shabnam!


John B February 7, 2014 at 11:41 am

I’ve been scouring the net this afternoon for soup recipes. It’s 30 degrees here in south Texas, which is not normal and not okay haha. This sounds pretty yummy, it may be the one.


Anjali @ The Picky Eater February 7, 2014 at 1:35 pm

Oh man! 30 degrees does not sound fun at all. I hope this soup warms you up! Let me know how you like it!


Melanie Chisnall March 3, 2014 at 7:06 am

Oh yummy! It’s almost winter over here and we love tomato soup and spices, so will definitely be giving this one a try. Thanks! 🙂


Anjali @ The Picky Eater March 4, 2014 at 12:16 am

Oh awesome!! Let me know how it turns out Melanie!


Anders Svensson February 1, 2016 at 4:25 am

Hi Anjali. Thanks for sharing great recipe. I already tried it – it was delicious and tasty. Tomato soup is the best option for me to keep me warm this winter season!


Anjali @ The Picky Eater February 4, 2016 at 8:55 pm

Glad to hear it Anders! 🙂


Leave a Comment

Previous post:

Next post: