Low Calorie and Point-free Tomato Soup
INGREDIENTS
2 x 400g cans chopped, peeled tomatoes
1 tbspn chopped onion*
1 tbspn chopped garlic*
(*Jan uses the supermarket frozen chopped onions and garlic)
2 teasp chicken or vegetable stock
½ teasp dried herbs (I prefer Herbes de Provence but you could use oregano, basil or parsley, or a mix but don’t use more than a total ½ teaspoon or it will be too dominant)
Salt and black pepper, to taste
100 ml boiling water
70 ml milk or single cream (optional)
A few basil leaves (optional)
½ teasp olive oil or one spray of Fry Light (or similar) 1 Cal Spray
METHOD
Paint olive oil or spray Fry Light on base of saucepan, and place on low heat. Add onion and garlic, cover and “sweat” them for 5 minutes or until soft. Pour in tomatoes and add stock, herbs, water, basil (if used) and seasoning. Bring to a bubbling heat then lower heat and simmer gently for 7-10 minutes. Remove from heat and remove lid to allow soup to cool.EITHER press soup through a sieve or allow it to cool completely and place in a blender to liquidise, but keep some texture – it shouldn’t be too smooth. Reheat to serve. Taste and adjust seasoning if required. Add a swirl of milk or single cream if using, if not worried about calories/points.
We’d love to know how you get on with this recipe, do leave your comments below.
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