I never knew till I was chatting with a nutritionist, but my soups are lowfat, lowcal. I make potato soup with skim milk, and fatfree margarine, and I usually don't thicken it, but if I want to I use instant potato flakes. I use tomato sauce as a base for beef soup or stew. But the one that everyone raves over is when I slice a couple of giant onions, saute in nonstick skillet till carmelized, and then add water & sometimes some tomato sauce, & simmer whatever veggies & diced lean beef. It is very dark brown with none of the brown cooking stuff, but you can add it if you want.