5-veg creamy tomato soup
By Cassie Best
Enjoy this vegetable-packed soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our Cheese, Marmite & spinach pinwheels
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Prep:20 mins
Cook:40 mins
- Easy
Nutrition per serving
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kcal 198
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fat 10g
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saturates 5g
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carbs 20g
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sugars 14g
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fibre 5g
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protein 3g
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salt 0.2g
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 2 red peppers, chopped
- 1 large sweet potato, peeled and chopped
- 2 x 400g cans tomatoes
- 1 low-salt veg or chicken stock cube
- 1 tsp dried oregano
- 3 rosemary sprigs, leaves picked and chopped
- 70ml double cream
Method
Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.