Warming Tomato Soup
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 6
Nutrition: Per serving
Energy
137 Kcals
Fat
4.9g
Saturates
0.6g
Sugars
9.3g
Salt
0.2g
(without accompaniments)
Come home to a heart-warming bowlful of this filling, low-fat soup straight from the Mediterranean.
Ingredients
2 tablespoons Sunflower or Olive oil
700g ripe Cherry Tomatoes, halved
1 Fennel bulb, thinly sliced
1 Onion, chopped
2 Garlic Cloves, crushed
2 teaspoons Sugar
2 small Potatoes – roughly diced
2 tablespoons White Wine Vinegar (30ml)
2 tablespoons Tomato Puree
2 tablespoons Sun Dried Tomatoes
1 litre Water
Black pepper
To Serve
60 ml Low Fat Greek Yogurt
A few fresh chives
Method
Cook the onion, garlic, potato and about 1/2 the fennel in the oil (without colouring) for about 5 minutes, or until softened.
Stir in the sugar and wine vinegar and continue to cook for a further 3-4 minutes.
Add the tomatoes, tomato puree, sun-dried tomatoes and cook for a further 5 minutes.
Add the water, bring to boiling point, then turn the heat low and simmer for 15-20 minutes.
Blend the soup using a stick blender.
Add the remaining thinly sliced fennel and cook for 10 minutes.
Serve with crusty bread, a swirl of low-fat Greek yoghurt and a few snipped chives.