Creamy Tomato Soup

This Creamy Tomato Soup has 10g protein for 260 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Olive Oil
• 1 Cup Onions
• 1 Cup Celery
• 1 Cup Carrots
• 1 Cup Potatoes
• 1 Cup Bay Leaf
• 1 Cup Tomato Puree
• 1 Cup Sugar
• 1 Cup White Vinegar
• 1 Cup Chopped Tomatoes
• 1 Cup Passata
• 1 Cup Vegetable Stock Cube
• 1 Cup Whole Milk

Method

1. Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
2. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
3. To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.