A delicious and easy to make light soup for any time of the year.
Ingredients
- 10 tomatoes chopped
- 1 onion finely diced
- 2 garlic cloves finely chopped
- 1 red chilli finely chopped
- 1 cup vegetable stock
- 1/2 tsp salt and pepper optional
- 1 tsp fresh coriander roughly chopped
Method
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Step 1Fry off onions over low-medium heat until softened, then add garlic and chilli, and fry for 1 minute further while stirring.
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Step 2Add diced tomatoes, then simmer for 5-10 minutes until softened.
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Step 3Remove from heat, add salt and pepper, cool slightly then puree.
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Step 4Add warmed stock and combine well.
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Step 5Stir through coriander or garnish individual serves with coriander.
Recipe Notes
You can add 1-2 teaspoons of sugar with the tomatoes to help prevent acid reflux, I had to do this when pregnant.
You can place some cooked pasta in the bottom of soup bowl before serving for a more filling soup.
For a more economic meal you could use tinned diced tomatoes instead of fresh, however the flavour will not be as 'fresh'.
Can use either vegetable or chicken stock.
If you like the sound of this recipe, you might also like this Vegetable Chicken Noodle Soup.
Recipe Reviews (2)
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