Simple Skinny Tomato Soup

Low in calories, carbs, fat and cost. An all year round easy family tomato soup recipe, simply packed full of flavour.

Course Lunch

Cuisine Italian, vegan, vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 123kcal

Author Neil

Equipment

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 cloves of garlic crushed
A handful of basil leaves roughly chopped about 10g
1 tablespoon tomato puree
2 x 400g tins of chopped tomatoes
½ L vegetable stock
1 tablespoon corn flour mixed with 2 tbsp. cold water
Salt and freshly ground pepper
One or 2 chopped basil leaves for garnish

Metric - US Customary

Instructions

In a large saucepan heat the olive oil, then add the chopped onion and crushed garlic and sauté until softened (about 6 minutes). Stir every now and then, you don’t want the garlic to burn.
Add the chopped basil leaves, tomato puree, tinned tomatoes and vegetable stock and stir everything together well.
Bring the soup mixture to the boil, then turn down the heat and simmer for 20 minutes.
Blitz the soup mixture with a food processor / a liquidiser or blender.
Stir in the corn flour mixture and stirring every now and then allow the soup to simmer and thicken, roughly 5 minutes.
Season to taste and then ladle the soup into serving bowls and garnish with the basil leaves.

Notes

You can use low fat calorie spray instead of the olive oil which would decrease the calories further. I like to use olive oil myself to keep the soup “authentic”.

This soup is ideal for freezing.

Nutrition