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Bowl of Healthy Tomato Soup

Healthy Fresh Tomato and Basil Soup

Great recipe that is both healthy and cheap to make, whilst still being very tasty

Course dinner, Lunch
Cuisine English, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 Medium-large Carrrots Peeled and chopped
  • 2 Sticks Celery Chopped
  • 2 Medium Onions Chopped
  • 2 Cloves Garlic Minced
  • 1.5 Litres Stock Chicken or Vegetable
  • 2 400g Tins Chopped Tomatoes
  • 6 Large Ripe Tomatoes
  • 1/2 Bunch Fresh Basil Chopped
  • 1 tbspn Coconut Oil or other oil of your choice
  • 1 tbsp Tomato Puree Optional
  • Salt and Pepper To taste

Instructions

  1. Peel and Chop the Carrots, Onion and Celery (I didnt have celery so used a small amount of celery salt instead!) and peel and mince the garlic.

    Ingredients for Healthy Tomato Soup

  2. Heat the Coconut Oil (or any other oil of your choice) and add all the chopped vegetables you have just prepared. Cook with lid on allowing the steam to escape - cook for 10-15 minutes.  At this point my pan did burn, so do not have the heat too high.

    Healthy Tomato Soup softening the Vegetables

  3. After the 10-15 mins, add the stock and both the tinned and chopped tomatoes.  At this point I also added a bit of tomato puree - but its optional.  I just like the added depth of flavour.

    Healthy Tomato Soup before Blending

  4. Bring to the Boil and simmer on a low heat for 15-20 minutes.  Keep the lid on as you don't want the stock to really reduce.  Season with Salt and Pepper and add the basil - I tore it up and chucked it in.

  5. I then blended it down - I have a stick blender but decided to use the Nutri Ninja as I didn't take the skin off the tomatoes and my stick blender isn't powerful enough to make it really smooth.


    Healthy Tomato Soup being blended in Nutri Ninja

  6. Enjoy with some nice crusty bread or croutons

    Healthy Tomato Soup Blended

Recipe Notes

This recipe can be tweeked - I think you could add some small pasta or rice to make it even more filling, but do this at the last minute as it will absorb all the liquid out of the soup.

I made this batch, and kept 1/2 in the fridge to heat as needed. The other half went into the freezer.  Defrost fully and heat as normal.