Chunky Mediterranean tomato soup

Chunky Mediterranean tomato soup

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
212
protein
11g
carbs
24g
fat
7g
saturates
4g
fibre
6g
sugar
4g
salt
1.5g

Ingredients

  • 400g frozen grilled vegetable mix (peppers, aubergine, onions, courgettes)
  • 2 tbsp chopped garlic
  • handful basil leaves
  • 400g can chopped tomatoes
  • 1 reduced-salt vegetable stock cube
  • 50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread

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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.

Recipe from Good Food magazine, February 2014

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Comments

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

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