Easy tomato soup

Make this soup the night before and pack for a light lunch. Prepare it for supper, using the tips to add meat, fish or beans and pack leftovers for lunch.

Ready in

1 hour

Serving size

Serves 6 (1,5 litres)

Ingredients

  • 2 tsp (10 ml) sunflower or canola oil
  • 1 onion, finely chopped
  • 2 carrots, cubed
  • 2 tsp (10 ml) finely grated fresh ginger
  • 4 celery stalks with the leaves, sliced
  • 2 tbsp (30 ml) dried mixed herbs or origanum
  • 2 bay leaves
  • 2 x 410 g tins chopped tomatoes
  • 4 cups (1 litre) water
  • 1 tsp (5 ml) sugar
  • ½ tsp (2,5 ml) salt
  • lemon juice and black pepper to taste

Method

  1. Heat the oil in a large pot over a medium heat. Fry onion, carrots, ginger and celery until soft.
  2. Add herbs and fry for a few more minutes. Add bay leaves, tomatoes, water and sugar and simmer over a low heat for 30 minutes or until the veggies are cooked to your preference.
  3. Add the salt and season with lemon juice and pepper and serve hot. (See serving tips below.) The soup can be eaten with 2 slices of wholewheat bread or a handful of nuts and some fresh fruit.
Tip-icon

Tips

  1. Serve the soup with a dollop of plain low-fat yoghurt, fresh herbs like basil or origanum or slices of avocado.
  2. Leftover meat like chicken strips or flaked fish can be added to the soup. For a vegetarian soup add a tin of baked beans and blend for a creamier texture.

Versatile soup

This versatile soup can be enjoyed with many different ingredients to add an interesting texture or even more flavour. Build a healthy, nourishing bowl of soup with any of these delicious options.

Easy tomato soup

This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks

Download the recipe book