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Fresh tomato and basil soup

Ingredients 10
Servings 4


  • 30
    olive oil
  • 1
    large onion, chopped
  • 1
    large carrot, peeled and grated
  • 4
    cloves garlic, crushed
  • 410
    whole peeled tomatoes, chopped, juice retained
  • 6
    large ripe tomatoes, peeled and chopped
  • 2
  • 750
    chicken or vegetables stock
  • handful fresh basil, chopped
  • salt and ground pepper


Heat oil in a large saucepan. Add onion, carrot and 1 garlic clove and sauté until soft, about 5 to 7 minutes. Add tomatoes (with juice), sugar, seasoning and stock (made with 1 1/2 tsp stock powder) and bring to the boil. Reduce heat, cover and simmer for 30 to 40 minutes. Add basil and remaining garlic and adjust seasoning just before serving with crusty bread and cheese, like fat-free Philadelphia. Per portion: 618kJ; 18 g carbohydrate; 4 g protein; 8 g fat.

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