SIMPLE TOMATO SOUP RECIPE | ALLRECIPES
This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Nutrition Facts : Calories 99.7 calories, CarbohydrateContent 14.9 g, CholesterolContent 5.1 mg, FatContent 4.6 g, FiberContent 3.1 g, ProteinContent 2.4 g, SaturatedFatContent 1.6 g, SodiumContent 764 mg, SugarContent 9.1 g
HEALTHY TOMATO SOUP RECIPE | BBC GOOD FOOD
Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels
Provided by Cassie Best
Categories Lunch, Starter
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
- Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.
Nutrition Facts : Calories 198 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium
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