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5-veg creamy tomato soup with marmite and spinach pinwheels

Healthy tomato soup

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A star rating of 4.2 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 (or 4 adults and 4 children)

Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal198
low infat10g
saturates5g
carbs20g
sugars14g
fibre5g
protein3g
salt0.2g
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Ingredients

  • 2 tbsp olive oil
  • 2 onions , chopped
  • 2 carrots , chopped
  • 2 garlic cloves , crushed
  • 2 red peppers , chopped
  • 1 large sweet potato , peeled and chopped
  • 2 x 400g cans tomatoes
  • 1 low-salt veg or chicken stock cube
  • 1 tsp dried oregano
  • 3 rosemary sprigs , leaves picked and chopped
  • 70ml double cream

Method

  • STEP 1

    Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.

  • STEP 2

    Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

Goes well with

Recipe from Good Food magazine, July 2020

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Overall rating

A star rating of 4.2 out of 5.11 ratings
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