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Tomato and Basil Soup
- RECIPE MAKES: 4 Portions
- PREP TIME: 10min
- COOK TIME: 15min
Method
Step 1
Heat the oil in a large pan over and medium heat and cook the garlic and vegetables for 4 mins until the peppers, onions and tomatoes are soft.
Step 2
Add the tinned tomatoes, stock and basil and bring to the boil.
Step 3
Reduce the heat and simmer for 10-15 mins, stirring occasionally.
Step 4
Using a blender or hand blender, pulse the mixture until smooth and add salt and pepper to taste.
Serving suggestion:
Serve with our low protein bread buns, toasted with grated bio cheese or sprinkle with mini crackers!
Top tip:
Why not try adding 50ml of ProZero to make it ‘Cream of tomato, red capsicum and basil soup'?
Ingredients
- 1 tsp Olive oil
- ½ Garlic clove, crushed
- 2 x Large red capsicums, diced
- 1 Onion, peeled and diced
- 100g Fresh tomatoes, quartered
- 300g tin of Chopped tomatoes
- 1 Vegetable stock cube with 300ml boiling water
- 1 bunch Fresh basil, chopped
- Salt and pepper to taste (optional)
Table
