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Tomato soup with gremolata

A superhealthy tasty soup and good source of vitamin C

  • Prep: 25 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 307
  • Carbohydrates 27
  • Saturated Fat 3
  • Sugar 25
  • Protein 4
  • Fat 21
  • Fibre 6
  • Salt 0.13

Nutrition per serving

  • Calories 307
  • Carbohydrates 27
  • Saturated Fat 3
  • Sugar 25
  • Protein 4
  • Fat 21
  • Fibre 6
  • Salt 0.13

Ingredients

  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 4 tbsp olive oil
  • 2kg tomatoes
  • 2 tbsp sugar
  • 2 tbsp white wine vinegar
  • 1 lemon, zest and juice
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • bunch flatleaf parsley, finely chopped

Method

  1. In a large shallow pan, fry the onion and garlic in the olive oil on a low heat for 8 mins; do not brown. Roughly chop the tomatoes and add along with the sugar, vinegar, 750ml water and seasoning. Bring to the boil and simmer for 35 mins, stirring from time to time.

  2. Whizz with a hand-held blender until smooth. For an ultra-smooth, dinner party-style soup, you can pass the liquid through a fine sieve, but this is quite fiddly and your blender will give perfectly good results.

  3. For the gremolata, mix together the lemon zest, juice, olive oil, garlic and parsley, then serve on top of the soup.

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