Healthy tomato soup

family friendly family meals lunch soup tomatoes vegetables vegetarian

N/A

Serves 6 (or 4 adults and 4 children)

Source

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.