Creamy Tomato Soup
Creamy Tomato Soup
Servings
6
servingsCalories
134
kcalTotal time
20
minutesA 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
Did you make this recipe?
Tag @jacshealthyrecipes on Instagram and hashtag it #healthyrecipeideas
Like this recipe?
Like us on Facebook
A lovely simple soup. Easy to make and perfect for a rainy lunchtime.
