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Warming Tomato Soup
Published 7 Sep 2015
Category : Low in salt
Type : Starter
Difficulty : Beginner
Directions : 15 minutes
Cooking time : 35 minutes
Price range : Just right
Ingredients 6 Number of people
2 tablespoons sunflower or olive oil
700g cherry tomatoes, halved
1 fennel bulb, thinly sliced
1 onion, chopped
2 garlic cloves, crushed
2 teaspoons sugar
2 small potatoes – roughly diced
2 tablespoons (30ml) white wine vinegar
2 tablespoons tomato puree
2 tablespoons sun dried tomatoes
1 litre water
black pepper, salt if needed
Directions
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Cook the onion, garlic, potato and about 1/2 the fennel in the oil (without colouring) for about 5 minutes, or until softened.
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Stir in the sugar and wine vinegar and continue to cook for a further 3-4 minutes.
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Add the tomatoes, tomato puree, sun-dried tomatoes and cook for a further 5 minutes.
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Add the water, bring to boiling point, then turn the heat low and simmer for 15-20 minutes.
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Blend the soup using a stick blender, season to taste.
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Add the remaining thinly sliced fennel and cook for 10 minutes.
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Serve with crusty bread and a swirl of low fat Greek yoghurt.
Notes/Tips
Per serving
Energy: 130 Kcals/546 Kjoules
Fat: 4.9g Saturates: 0.6g
Sugars: 9.4g
Salt: 0.2g
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