Creole Tomato Soup (Low Fat)

Total Time
45mins
Prep 15 mins
Cook 30 mins

Quick and easy. A nice warmer-upper lunch for a winter day. Serve with a crusty French bread or rolls.

Ingredients Nutrition

Directions

  1. In a Dutch Oven over medium heat, melt margarine.
  2. Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
  3. Add all remaining ingredients. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.
  4. Serve hot.
  5. Soup will keep in refrigerator for 2-3 days and then reheated.
Most Helpful

I loved this soup!! The flavors are absolutely perfect and I had no need to adjust the seasonings. I ended up blending mine until smooth. I will definitely be making this often. Thank you! Made for ZWT0 and the Soup-A-Stars

LifeIsGood July 22, 2013

I subbed orange pepper for the green and used vegetable broth. Otherwise followed the recipe but threw it in the blender once it was done cooking as I prefer a smoother tomato soup. Served with garlic toast, it made for a rather tasty dinner. Thanks for sharing!

flower7 February 26, 2014

This makes a delicious soup. I substituted 1 teaspoon of Creole seasoning for the spices but for us the tomatoes were a little to chunky......next time I would try mashing them up some but that's a matter of individual taste. It was very easy to make. Made for Football Pool 2012.

linguinelisa January 12, 2013