Diabetes-Friendly Recipes

Easy Cream of Tomato Soup

Servings: 12
Prep time:
Cook time:
Total: 35 minutes


  • 1 tablespoon reduced-fat margarine
  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • ½ teaspoon crushed dried thyme
  • ¼ teaspoon crushed dried oregano
  • 3 14.5-ounce cans no-salt-added diced tomatoes with the juice
  • 5 cups no-salt-added canned chicken broth
  • pinch cayenne pepper (optional)
  • salt (optional)
  • freshly ground pepper (to taste)
  • 2 12-ounce cans evaporated skim milk


  1. In a heavy soup pot, heat margarine and oil over medium-low heat.
  2. Add onion and cook, stirring frequently, until onion is very limp (about 10 minutes), taking care to not let the onion brown.
  3. Add thyme, oregano, tomatoes with their juice, and chicken broth. Bring to a boil; reduce heat to low and simmer, partially covered, for 20 minutes.
  4. Taste soup, adding cayenne and salt (if using) and pepper.
  5. Stir in evaporated milk and heat through. Do not let mixture actually boil.

Nutrition Information

Per serving:94 calories (19% calories from fat), 7 g protein, 2 g total fat (0.3 g saturated fat), 13 g carbohydrate, 1 g dietary fiber, 2 g cholesterol, 112 mg sodium
Diabetic exchanges:1 carbohydrate (1/2 milk, 1 vegetable)




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