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Healthy tomato soup

5-veg creamy tomato soup with marmite and spinach pinwheels

Healthy tomato soup

Name: Healthy tomato soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 6 (or 4 adults and 4 children)
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

Cassie Best

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Serves 6 (or 4 adults and 4 children)

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.37 ratingsRate

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Enjoy this vegetable-packed tomato soup for a lovely light family meal, with leftovers for the next day. Serve with bread or our cheese pinwheels

Freezable

Healthy

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cheese, Marmite & spinach pinwheels

A star rating of 4.4 out of 5.5 ratings

Sweet potato, spinach & feta tortilla

A star rating of 4.3 out of 5.48 ratings

Falafel lunchbox

A star rating of 5 out of 5.4 ratings

Cassie says, "I love to have this sweet potato, carrot and red pepper-packed creamy tomato soup in the freezer ready for weekend family lunches. It makes enough to serve four adults and four children, so you can make a batch one weekend and freeze the leftovers for a later date.

"Kids will barely notice they're getting their five-a-day in, especially when served alongside my easy cheese, Marmite and spinach pinwheels, which can also be frozen to get ahead too."

Try this hearty soup with our easy air fryer soda bread on the side.

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal198
fat10g

low
saturates5g
carbs20g
sugars14g
fibre5g
protein3g
salt0.2g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, July 2020

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A star rating of 4.5 out of 5.37 ratings

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