Tomato soup

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Prep time:

Cook time:

Serves: 3

By MulledwineGless



  • 1 tsp vegetable stock

  • 2 celery stick chopped

  • 1 tsp dried basil

  • 3 tomatoes

  • 60g meat chopped small

  • 4 cloves garlic crushed

  • 2 shallots chopped

  • 1 tin plum tomatoes


  1. Blanche the tomatoes in hot water to remove the skins and chop.
  2. Gently cook the shallots, garlic and celery in a pot.
  3. Dissolve the vegetable stock in 1/2 pint of hot water.
  4. Add everything else to the pot and cook gently until the vegetables are softened, about 10 minutes.
  5. Blitz with a hand blender until smooth.
  6. Add the meat. Leftover roast chicken or beef works well.

Handy Hint

Allow to heat through and serve it with a drizzle of cream and maybe a buttered roll.
This recipe makes about 1000g of soup. One serving of 300g has 112 cals, 10g carbs, 4g fat and 8g protein.

Additional Information

  • Low carb

  • Soup

  • Winter

  • Autumn

  • Main Course

  • Starter

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