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Tomato soup

Augusta Gray
Written by

Augusta Gray

Reviewed by dietitian

Fiona Moncrieff

1 min read
Last updated May 2024

Recipe: Tomato soup

Prep and cooking time: 45 mins

Serves: 4


  • 1.5 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
  • 700ml water or vegetable stock
  • 300 ml single cream
  • Handful fresh basil, to serve


  1. Add the oil to a large saucepan, over medium heat.
  2. Add the carrots and onions, and cook until softened.
  3. Add the garlic and cook for an additional 3-4 minutes.
  4. Add the tomatoes and lower the heat to low/medium. Cook for 25 minutes 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 10 minutes.
  6. Turn off the heat and add the cream, transfer to a blender or use an immersion blender until smooth.
  7. Top with the fresh basil and serve
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2 May, 2021

Tasty soup, makes a lot – probably enough to do my family of 4 for two lunches.


2 November, 2020

Can you tell me how many carb servings there are in these latest receipes thanks

Amy Groome

1 December, 2020

Hi Christine, there is 1 complex carb serving per portion of tomato soup 🙂

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