Spending 45 minutes to make Cream of Tomato Soup might seem pointless when you can just crack open a tin of Heinz or Baxters, but can we please all agree that tinned soup is shite and loaded with salt? This home-made version from Justine Pattison is ace with a swirl of chive cream and less than 150 calories per serving.
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Recipe: Cream of Tomato Soup
Calories: 122 per serving
Book: Justine Pattison: Without the Calories – comfort food
Prep time: Approx 20 mins
Cooking time: Approx 25 mins
- 1 tbsp sunflower oil
- 2 medium onions (roughly chopped)
- 2 garlic cloves (chopped)
- 2 x 400g cans chopped tomatoes
- 600ml cold water
- ½ tsp mixed dried herbs
- 4 tbsp single cream
- Flaked sea salt
- Ground black pepper
- Snipped fresh chives to serve (optional)
- Chive cream to serve
Cost per portion: Approx £0.57 (with the chive cream)
Heat the oil in a large non-stick saucepan and fry the onions and garlic over a medium heat for 4-5 minutes or until beginning to soften, stirring frequently. Do not allow the garlic to burn. Stir in the tomatoes and then the water.
Add the herbs, sugar, a good pinch of salt and plenty of black pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
Remove the pan from the heat and blitz the soup with a stick blender until it is as smooth as possible. Alternatively, leave to cool for a few minutes, then blend in a food processor and return to the saucepan.
Stir in the cream and adjust the seasoning to taste, adding a little more sugar if necessary. Serve sprinkled with fresh chives and an added swirl of chive cream if you like.
Chive cream: Mix tablespoons of snipped fresh chives and 3 tablespoons of source cream in a small bowl. Spoon onto the hot soup and swirl lightly. Serves 4. Calories per serving: 23.
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