Tomato Soup Recipe

This Tomato Soup Recipe came about at the end of Margaret's tomato growing season when we were overrun with ripe fresh home grown tomatoes.

There are only so many tomatoes that I can eat in a salad or just as fruit (the smallest tomatoes are like cherries, and I eat them almost by the handful) so I tried making my own tomato soup.

This low calorie recipe is the result.

There is an Italian saying that translates as "Buy the best ingredients you find or afford, and be kind to them."

This recipe follows that ideal and the results are mouthwateringly good.

Ingredients

To make 2 servings:


350g fresh Tomatoes

450ml Vegetable Stock

2 cloves Garlic

1 medium Potato, chopped or grated

15ml Tomato Puree

Salt & Pepper to taste

Total

KCal

63

33

8

150

15

5

274

Around 137 KCal per serving

Tomato SoupCopyright: 123RF Stock Photo

Method

Halve the tomatoes and place them on a baking tray, cut sides down.

Put the garlic cloves on the tray as well, there is no need to peel them first.

Put in a hot oven and bake for 20 minutes.

While the tomatoes are baking cook the potato in the stock.

I roughly chopped the potato so it took a few minutes to cook but grated potato would take less time.

When the tomatoes are baked remove them from the oven. The skins will come off easily and the flesh can be added to the stock.

Squeeze the garlic cloves with a knife blade to extract the roasted flesh and add to the soup. Add the tomato puree and stir well over a gentle heat.

Use a hand blender or food processor to blitz the soup to a smooth consistency. Season with salt and freshly ground black pepper.

There you have it, my tomato soup recipe. You could add basil if you like and a spoonful of cream would be indulgent but nice.

Enjoy it hot anyway.


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