Chunky Mediterranean tomato soup

Chunky Mediterranean tomato soup

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(4 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal212
  • fat7g
  • saturates4g
  • carbs24g
  • sugars4g
  • fibre6g
  • protein11g
  • salt1.5g
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Ingredients

  • 400g frozen grilled vegetable mix (peppers, aubergine, onion, courgettes)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp chopped garlic
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • handful basil leaves
  • 400g can chopped tomato
  • 1 reduced-salt vegetable stock cube
  • 50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

Method

  1. Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften – about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.

  2. Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

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Comments, questions and tips

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Comments (4)

ordonnel's picture
5

Light and full of flavo.r. Very nice

muffinmom's picture

Delicious! A light yet satisfying soup. I have played around with the vegetables that go in using whatever is at hand & even added bits of walnut to it for an extra bite.

lizleicester's picture
3.75

Lovely soup. Used fresh vegetables and grilled them before adding them to the soup. I also used chicken stock instead of water and a vegetable stock cube so it wasn't vegetarian any more but we all loved the added, fresh flavours.

rosievimes's picture
4

An easy, light & flavoursome soup, perfect for those winter days when you're dreaming of summer. Freezes well.

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