Tomato and Basil Soup

One of our favourite soups, try our tips to create different flavours

2
10
20
Equipment: 
  • Large Pan
  • Knife
  • Grater
  • Table Spoon
  • Measuring Jug
  • Stick or Normal Blender
Ingredients: 
  • 1 onion chopped
  • 1 carrot grated
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1 tin chopped tomatoes
  • 200ml vegetable stock
  • 2 tablespoons low fat Greek yoghurt
  • 1 handful of basil, chopped finely
  • 1 stick of celery chopped
Simple steps: 
  1. Cook the onion, carrot, celery and crushed garlic in the olive oil, until softened.
  2. Add the tinned tomatoes and vegetable stock. Simmer for 15 minutes.
  3. Whizz in a blender or use a stick blender to make the soup smooth but keeping a few of the vegetables chunky
  4. Stir in the low fat Greek yoghurt and basil.
     

Try different variations of vegetables such as peppers.

You can also add a little chilli to have a Spicy Tomato and Basil Soup. 

Calories: 
135
Protein: 
3.1g
Fat: 
7.7g
Saturated fat: 
1.3g
Carbohydrates: 
14.7g
Sugars: 
8.5g
Salt: 
106mg
Dietary fibre: 
4g
Allergen information: 
Barley
Celery
Milk
Mustard
Sulphites