By Laura Brady
Quick Tomato Soup
Laura's Notes: Recipe said 2 tbsp olive oil but that was way too much & gives oily taste
1 tsp hot sauce replaced with 2 tsp Worcester sauce, without either it's a bit bland
Serves 4 as a starter, but only 2 if having for dinner with crusty bread (could be 2 starters and a main).
Updated at: Thu, 17 Aug 2023 03:56:05 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
3
Low
Nutrition per serving
Calories96.1 kcal (5%)
Total Fat4.5 g (6%)
Carbs10.9 g (4%)
Sugars7.1 g (8%)
Protein3.4 g (7%)
Sodium431.4 mg (22%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat the oil in a large saucepan over a medium heat, then add the onion and fry for 4-5 minutes, stirring, until soft.
Step 2
Add the tomatoes with their can juices, stock, tomato puree, chilli sauce and half the basil leaves.
Step 3
Puree with an electric hand-held blender until smooth, then transfer to the pan.
Step 4
Stir the soup over a medium heat until just boiling, then season to taste with salt and pepper.
Step 5
Serve the soup in warmed serving bowls, garnished with the remaining basil leaves.
