Healthy tomato soup
Serves 6 (or 4 adults and 4 children)
Easy
Prep:
Cook:
Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our cheese pinwheels
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 2 onionschopped
- 2 carrotschopped
- 2 garlic clovescrushed
- 2 red pepperschopped
- 1 large sweet potatopeeled and chopped
- 2 x 400g cans tomatoes
- 1 low-salt veg or chicken stock cube
- 1 tsp dried oregano
- 3 rosemary sprigsleaves picked and chopped
- 70ml double cream
Nutrition: Per serving (6)
- kcal198
- fat10glow
- saturates5g
- carbs20g
- sugars14g
- fibre5g
- protein3g
- salt0.2g
Method
step 1
Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
step 2
Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.
