Fresh Tomato Soup With Toasted Sourdough Bread
Delicious and fresh tomato soup recipe
Equipment
- 1 Blender
Ingredients
- 2 tsp Olive Oil extra virgin
- 2 Onions chopped
- 400 g tomatoes tin
- 2 cloves Garlic grated
- 4 sticks Celery
- 4 Carrots chopped
- 325 gr Potatoes grated
- 1½ l vegetable stock
- 3 tbsp Tomato Puree
- 1 handful parsley chopped
- 4 tbsp sour cream to serve
- 4 slices Sourdough Bread
Instructions
- heat the oil in a large pan and fry the celery, onion and carrots for 10 mins until softened. Add the potatoes, tomatoes, bouillon, tomato purée and garlic, then stir well. Cover with a lid and cook for 35 mins.
- Remove from the heat and blitz until smooth with a hand blender. Spoon half the soup into two bowls, drizzle in the sour cream and scatter with parsley.
- Serve with toasted sourdough bread
Nutrition
Calories: 375kcal | Carbohydrates: 70g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 1979mg | Potassium: 1113mg | Fiber: 8g | Sugar: 16g | Vitamin A: 12225IU | Calcium: 120mg | Iron: 4mg