Tomato soup


Tomatoes are a good source of Vitamins A, C and E, they contain minerals such as potassium, which has been linked to lowering blood pressure and calcium, which is vital for healthy bones and teeth.
Tomatoes are also low in calories, typically containing only 14 calories per 100g. They contain virtually no fat and no cholesterol.

It is so easy to make your own tomato soup – this basic recipe won’t take more than 45 minutes.


2 carrots
2 sticks celery
2 medium onions
2 cloves garlic
olive oil
2 chicken or vegetable stock cubes
7 large ripe tomatoes
fresh basil
salt, pepper

Slice the carrots and celery. Chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 to 15 minutes, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your fresh tomatoes. Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth.