By Ria Cox, keen family cook and food enthusiast.
This low-fat tomato soup recipe is really easy to whip up. It’s a delicious soup that is ideal for lunch or dinner and can be made up in batches too – perfect if you’re looking to save time and money. This recipe makes up enough to serve 4 people and will take about 30 minutes to make. Leftovers (if you’re lucky!) can be cooled, placed into microwavable containers and then frozen; leave to defrost in the fridge overnight before reheating thoroughly.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Difficulty: 1 out of 5
Ingredients
- Frylight or alternate low-calorie spray oil
- 2 Shallots, peeled and finely chopped
- 2 sticks of celery, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 large carrot, peeled and finely chopped
- 1l water or stock (chicken or vegetable)
- 400g chopped tomatoes (from can)
- 1tsp artificial granulated sweetener
- salt and freshly ground black pepper
- 200g low-fat natural fromage frais
- handful of cherry tomatoes, finely chopped
- small handful of finely chopped or torn basil
Method
- Spray a saucepan with the oil spray on a medium heat
- Add the shallots, garlic, celery and carrot and fry for 2-3 minutes, stirring throughout
- Pour in the water/stock, tin of tomatoes and sweetener and bring it all to the boil
- Once boiling, reduce the heat to medium and cook for 15-20 minutes
- Once cooked, remove from the heat, chuck in a few basil leaves and season with salt & pepper to taste
- Top tip: I like my soups chunky and textured but for a smooth soup blitz through in the pan with a hand-held blender or pour into a food processor, blending until smooth
Presentation
- Pour the soup into pre-warmed bowls and serve immediately
- Garnish with a little fromage frais, some basil, chopped tomatoes and accompany with a side plate of homemade loaf or garlic bread
