As a kid, I couldn’t watch 10 minutes of television without seeing a Campbell’s tomato soup commercial. I remember the bowls of bright red tomato soup lighting up my screen while the ad’s catchy jingle played. But while that commercial fueled my love of tomato soup and grilled cheese, these days I ditch the canned soup and go homemade. This allows me to control the ingredients, so my soup is both delicious and nutritious. One typical tomato soup ingredient I try to avoid is heavy cream; it might create a silky-textured soup, but it’s also laden with extra calories and fat. The fix I’ve discovered? Swapping heavy cream for tofu. It still produces a smooth and thick tomato soup, but with far fewer calories. Keep reading for a tasty tomato soup recipe that uses the plant-based protein to put a healthy spin on an old classic.
The Unhealthy Truth About Tomato Soup
Tomato soup’s creamy texture — whether homemade or store-bought — can usually be credited to heavy cream. This fat-rich cream creates the soup’s thick consistency, but it’s high in calories. One tablespoon of heavy cream contains about 51 calories, so even the smallest amount can add up. This is especially true for a commercial soup like Campbell’s…
