About this recipe:This is an easy recipe using store cupboard ingredients that is very low in fat and carbs. The recipe serves about 8 so adjust as necessary, or freeze in portions for a quick lunch. Guilt-free yumminess all round!
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Method Prep:15min › Cook:40min › Ready in:55min
Quarter the tomatoes and cut off the brown stalk area at the top.
Heat the oil in a large pot over a medium-high heat. When the oil is hot, add onions and tomato purée and cook for 5 minutes. Add tomatoes, cover and cook for another 10 minutes, or until tomatoes are soft and mushy. Add the rest of the ingredients. Bring to the boil and cover. Reduce heat and gently boil for 30 minutes, stirring occasionally.
Add the soup in batches to a blender and blend for 2 to 3 minutes until smooth.
When all the soup has been blended, pass the soup through a sieve back into the pot to remove the tomato skin and seeds. Push the soup through the sieve using the back of a soup ladle, and discard the mush from the sieve regularly.
Put the pot back on a medium-high heat until it bubbles round the edge. Serve.
Make the stock according to the packet instructions. You don't need to add salt to the recipe as the stock is usually already quite salty.