Lose Weight Vegetable Soup Diet Fresh Tomato Soup Recipe

Fresh Tomato Soup Recipe

This fresh tomato soup recipe is suitable for any occasion. This homemade tomato soup recipe is easy to make, cheaper, much more nutritious and tastier than tomato soup from the tin. It is best made in the summer when tomatoes are in season and are at their most flavorsome.

Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, Heart Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Saturated Fat, Low Sodium, Dairy Free, Gluten Free, Vegetarian, Good Source of Vitamin A, Vitamin C, Manganese.

Serves 4

Preparation time: 20 min

Cooking time: 15 - 20 min

Per 1 Serving

Amount Per Serving

Calories

146

Calories from Fat

% Daily Value^*

Total Fat

12%

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

0mg

Sodium

332mg

14%

Total Carbohydrates

17g

Dietary Fiber

16%

Sugars

Protein

Vitamin A 35%	•	Vitamin C 91%
Manganese 21%	•	Vitamin B6 16%
Potassium 22%	•

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

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Ingredients:

For the Soup:

1kg (2 ¼ lb) very ripe vine-grown tomatoes with their stalks for extra flavour, roughly chopped;

2 tbsp olive oil;

6 cloves of garlic finely chopped;

1 fresh chilli or ¼ tsp of chilli flakes;

Basil to garnish.

For the Tapenade:

30g (1oz) capers, drained and rinsed;

10 black pitted olives;

30g (1 oz) drained oil-packed Sun Blush tomatoes marinated in oregano and garlic;

3 cloves of garlic;

Ground black pepper.

Making the Tapenade:

Combine capers, olives, Sun Blush Tomatoes, marinated oil and garlic cloves into a food processor and pulse 3 or 4 times. Stir in black pepper to taste.

Making the Soup:

Put the olive oil, garlic and chilli pepper into a large saucepan and set over a low heat for a few seconds until the garlic begins to sizzle. Add the chopped tomatoes with their star like stalks and turn over for just a few minutes until the tomato juice begins to run.
Tip the mixture into a food processor and add the tapenade. Blitz until finely chopped but not completely smooth. Pass through a sieve into a clean pan, squeezing out as much liquid as you can.
Heat gently until warm but not hot – you want to retain the fresh flavor of the tomatoes.
Season the soup to taste, serve it in the warm bowls garnished with chopped basil.

Also known as:

How to Make Fresh Tomato Soup Recipes
Cook Homemade Tomato Soup Recipes

Author: Lana Soko