The Quickest Tomato Soup

Posted On January 25, 2017 By Kathryn
15 Minutes

Few things can beat a good tomato soup, and having a fail-proof recipe in your repertoire – especially one which only takes minutes to make – will stand you in good stead. The recipe accounts for those times when tomatoes are not in season, or when really good ones are hard to come by, but if making it when they are in season, use all fresh. A bowl of this soup comes in at a mere 69 calories per portion.

Taken from my book Skinny Soups 80 flavour packed recipes of less than 300 calories

Photo Credit Laura Edwards

Print Pin It

Ingredients

Serves 4 (69 calories per portion)

500ml vegetable or chicken stock

2 celery sticks, halved

1 carrot, halved

1 small onion

1 garlic clove

1⁄2 tablespoon olive oil

500g mixed tomatoes, such as beef, plum and cherry , roughly chopped

1 x 400g can plum tomatoes

1 tablespoon red wine vinegar

salt and pepper

Method

  1. In a small saucepan, bring the stock to the boil. Place the celery, carrot, onion and garlic into a hand-held mini blender and blitz until roughly chopped. Transfer to a medium saucepan, with the olive oil and 1 tablespoon of water and sauté for a couple of minutes. Add the chopped tomatoes and cook for 2–3 minutes longer, followed by the tinned tomatoes and stock.
  2. Simmer for 10 minutes. Add the red wine vinegar, blitz until smooth and season to taste with salt and pepper.
  3. Tip: As the calorie content of this soup is so low, you can afford to be a little indulgent. Make a cream of tomato soup by adding 75ml cream once the soup has been blitzed. The soup will then be 105 calories per portion, but won’t be dairy free. You can also add a bunch of basil before blending to create a basil and tomato soup.