Warming Tomato Soup

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

 

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. 

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