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Tomato soup

Prep and cooking time: 45mins

Complex carb portions, per serving: 1

Freezable

Ingredients

Serves: 4

1 ½ tbsp extra virgin olive oil

2 large carrots, chopped

1 medium onion, diced

2 cloves garlic, minced

2 x 400g tins whole or chopped tomatoes

2 x 400g tins cannellini beans, rinsed and drained

500ml water or vegetable stock

300ml single cream

1 handful fresh basil, to serve

Method

  1. Add the oil to a large saucepan, over medium heat.

  2. Fry the carrots and onions, and cook until softened.

  3. Add the garlic and fry for an additional 3-4mins.

  4. Add the tomatoes and lower the heat to low/medium. Cook for 25mins to reduce the acidity of the tomatoes.

  5. Add the beans and stock, season with salt and pepper, and bring to a simmer for an additional 10mins.

  6. Turn off the heat, add the cream, and transfer to a blender, or use an immersion blender, until smooth.

  7. Top with fresh basil and serve.

Second Nature special tip

This recipe is great for batch cooking and freezes well. Portion into individual containers to cool, and then freeze. Defrost overnight in the fridge.