Tomato Soup
A healthy vegetable-packed winter tomato soup recipe that makes a hearty and delicious midweek meal... have it on the table in 45 minutes!
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Servings: 6 serves
Calories: 135kcal
Equipment
- Stove-top or Thermomix
- Blender, stick blender or Thermomix
Ingredients
- 180 g (1) brown onion chopped
- 230 g (2) carrots chopped
- 80 g (2) celery sticks
- 30 g olive oil
- 2 tsp minced garlic
- 2 tsp chicken stock powder
- 400 g water
- 1 tsp sugar
- 800 g tinned diced tomatoes
- 400 g fresh tomatoes chopped
- fresh basil to serve
Instructions
Conventional Method
- Peel and chop the onion, celery and carrots.
- Add the olive oil to a frying pan over medium heat and cook the vegetables and the minced garlic for 10 minutes or until softened.
- Add the chicken stock powder, water, sugar, tinned tomatoes and fresh tomatoes and cook for a further 15 minutes with the lid on.
- Allow to cool slightly before pureeing with a stick blender or food processor.
- Serve with fresh basil leaves.
Thermomix Method
- Place the roughly chopped onion, carrot and celery into the Thermomix bowl. Chop on Speed 6, 5 seconds.
- Add the minced garlic and olive oil and saute for 3 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl and repeat for a further 3 minutes, 100 degrees, Speed 2.
- Add the chicken stock powder, sugar, water tinned tomatoes and fresh tomatoes and cook for 25 minutes, 100 degrees, Speed 1 (see notes).
- Allow to cool and then mix until smooth by very slowly increasing to Speed 6.
- Season with salt and pepper and serve immediately with fresh basil.
Notes
RECIPE NOTES & TIPS
Tomatoes - you can use tinned or canned diced tomatoes in this recipe. I like to use a combination of fresh and canned tomatoes.
Equipment – To make tomato soup you’ll need a frying pan, stove-top and a stick blender/blender or alternatively, a Thermomix.
Cooking the vegetables – allow the vegetables to cook until very soft. This makes it easier to puree the soup with a blender and also enhances the flavour of the vegetables.
Storing – Tomato soup can be stored in an airtight container in the fridge for 3-4 days.
Freezing – This soup freezes absolutely perfectly! Freeze in airtight containers for up to 3 months. Defrost in the microwave or on the stove-top.
Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 380mg | Potassium: 756mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7305IU | Vitamin C: 26.8mg | Calcium: 82mg | Iron: 2.1mg