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Tomato Soup Recipe

Low Calorie RecipeThis 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 some many tomatoes that I can eat in a salad or just asVegetarian Recipe 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.

To make 2 servings:
kcal
350g (12oz) fresh tomatoes 63
450ml (3/4 pint) vegetable stock 33
2 cloves of garlic 8
1 medium sized potato, chopped or grated 150
15ml (1tbsp) tomato puree 15
salt and pepper to taste 5
Total 274
Around 137 kcal per serving

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.

Look for alternatives to this Tomato Soup recipe.

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