Ten-minute tomato soup
This simple and speedy recipe is a great option for busy days
- 10 minutes
- Serves 2
- 2.5 of 5 a day
- Kcal64
- Fat1.8g
- Salt0.2g
- Sugar7g
Recipe by: Rachel Clark
| Health Promotion Manager
Shop-bought tomato soups can be really salty. I created this easy-to-make recipe that uses herbs to bring out the flavours of the vegetables, making a quick and tasty meal.
Suitable for young cooks
Ingredients
- 1 teaspoon vegetable oil
- 1 small onion, finely chopped
- 1 x 400g can chopped tomatoes
- 10 drops Worcestershire sauce (to taste)
- Freshly ground black pepper
- Sprinkle of dried mixed herbs
- Handful of fresh basil leaves, washed and shredded
Method
- In a thick-bottomed pan, gently heat the oil and lightly sauté the onion to release the flavour.
- Add the chopped tomatoes.
- Stir over a gentle heat for a further 5 minutes.
- Season with Worcestershire sauce (to taste), black pepper, dried herbs and half the shredded basil.
- Serve in a mug or a bowl, topped with the remainder of the shredded basil.
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