Classic Tomato Soup
Soup weather is upon us once again.
I sometimes hear people overwhelmed with the idea of making soup, especially when they can go to their local supermarket and buy a ready-made alternative. However, soups are SO easy to make and hard to mess up. Plus when you make your own, you know exactly what you are putting in it, while store bought varieties can have added sugars and are high in sodium (not to mention they often cost more).
Tips & Tricks:
To substitute fresh tomatoes for canned tomatoes, use 2/3 the weight.
Serve with Parmesan Crisps: toast shredded parmesan in the oven for 3 to 5 minutes, let cool and crack over the soup.
Prep Time: 15 minutes
Total Time: 1 hour
Difficulty: Easy
Serves 4
0.5 cup milk (I use 1%, but dairy free alternatives will work as well)
0.5 tsp chilli flakes
2 tsp salt
1 tsp fresh ground pepper
Ingredients
1.5 tbsp extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1.5 kg ripe tomatoes, halved or quartered, de-seeded
3 cups low sodium vegetable broth
Method.
Place olive oil in a pot over medium-high heat. Add garlic and onions and cook until soft.
Add broth, tomatoes, salt, pepper, chilli flakes and let stand until boiling (approximately 15 minutes).
Reduce heat to low-medium, add the milk and simmer for 45 minutes. If it starts to get too thick, add more water or broth until desired consistency is reached.
Turn off the stove, allow to cool slightly and blend well using a hand blender or high-speed blender. Be careful as the high-speed blender can create a lot of pressure and release steam when opening!
Serve with grilled cheese or parmesan crisps or anything you like!
nutritional info (per serving)
calories 156 kcal - fat 6g - saturated fat 1g - protein 5g - carbohydrates 21g - dietary fibre 6g - sugars 14g - sodium 1630mg