Fresh Tomato Soup
A classic fresh tomato soup to enjoy whatever the season! Trialled and tested, you can't go wrong with this recipe.
Ingredients
Tick ingredients off as you gather them.
Method
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Heat the oil in a large saucepan then add the onion, carrot, celery and garlic. Cover the pan with a lid and cook gently for 10-15 minutes until soft - you want it to get all sticky.
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Next add the salt, pepper and tomatoes. If you prefer a sweeter soup this is also a good time to add some sugar if you like. Stir and cook for another 5 minutes.
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Add the stock, bring to the boil and simmer for 10 minutes. Liquidise in a blender until smooth. If using the basil, stir in at the end for an aromatic flavour.
Nutrition
- Calories
- 106
- Carbohydrates
- 9.5g
- Fat
- 7.4g
- Fiber
- 2.6g
- Protein
- 1.8g
- Saturated fat
- 0.95g
- Sodium
- 1675mg
- Sugar
- 4.95g
- Unsaturated fat
- 6.1g
Notes
I personally love some fresh croutons in my soup - just take a slice of your favourite bread, slice it into cubes then fry in a pan with some oil until nice and crispy. Then add them to the soup when its done.
