Healthy tomato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 (or 4 adults and 4 children)
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.
