Creamy Tomato Soup

Creamy Tomato Soup

Recipe by Jac
Servings

6

servings
Calories

134

kcal
Total time

20

minutes

A lovely simple soup. Easy to make and perfect for a rainy lunchtime.

Ingredients

  • 1 tbsp olive oil

  • 1 onion (or 1 cup frozen), peeled and chopped

  • 1 tbsp tomato paste

  • 0.5 heaped tsp garlic paste (or 1 clove, crushed)

  • 2 x 400g (14oz) can chopped (crushed) tomatoes

  • 400 ml (14.1oz) water

  • 1 tsp oregano (dried)

  • 1 tsp salt

  • 2 tsp balsamic vinegar

  • 100 ml (3.5oz) double cream (vegan: vegan double cream)

Directions

  • Heat the olive oil in a large saucepan. Add the onions and cook on a gentle heat for 5 minutes. Add the tomato paste and garlic and stir fry for 1 minute.
  • Add the chopped tomatoes and water and bring up to a simmer. Add the oregano, salt and balsamic vinegar. Simmer for 15 minutes.
  • Blend if you like the soup smooth (I leave it with chunks of tomato but that is personal preference – and laziness!)
  • Remove from the heat and stir in the cream.
  • NOTES
  • Great soup to freeze, then microwave for an easy lunch.

Nutritional Information

  • Calories 134 | Fat 10.3g | Net carbs 7.7g | Protein 2.0g

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A lovely simple soup. Easy to make and perfect for a rainy lunchtime.

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