Here is my recipe for the easiest tomato soup you will ever make.
It’s super cheap, easy, and you definitely don’t need to be a chef to make it! I stole a few ideas from various website to make a concoction of my own, and I feel SO pleased with it that I just had to share!
The following recipe makes around 5 portions, which is perfect for taking in tubs to work. It’s low-cal, and takes around 30 mins to make, including preparation.
I scoured the internet for recipes and none seemed to have the right mix for me, but this I feel works best. On top of being super tasty, it will hopefully prevent me getting a fully fledged “desk-chair arse” as my co-blogger Ms Keeling affectionately calls it.
First you will need a hand-blender – I purchased mine from Argos for a bargainous £4.13! You also need a large pan or pot. Im sure there is a fancy word for the correct terminology here – it’s just I don’t actually enjoy cooking all that much. I call my hand blender a ‘whizzer’…
Anyway, here are the ingredients:
- 1 litre boiling water
- 2 tins of decent chopped tomatoes
- 2 jars of roasted peppers (you can buy fresh and get them in the oven for 40 mins, but this is quicker)
- 1 handful of cherry tomatoes – not essential
- 1 bunch of spring onions
- 1 clove of garlic (or 1 teaspoon of garlic paste)
- Dried Italian herbs/Garlic Pepper/Basil – whichever you prefer
- Pinch of Salt & Pepper
- Drizzle of Olive Oil
- 2 handfuls of Basmati rice (makes the soup creamy without the calories – clever eh?)
Before you start, take the jarred peppers and drain them in a colander over a bowl, just to ensure most of the oil is out of the crevices.
- Drizzle the oil in the pan and get it nice and hot – don’t burn it. Chop the spring onions and add to the pan, remembering to stir so they don’t stick.
- Add the garlic – crush and peel if you are using cloves, just a teaspoon if you use paste.
- Halve the cherry tomatoes and add to the pan.
- Ensure the peppers are drained and add to them to the pan. Let all the ingredients cook so they are warm to touch, then add the 2 tins of tomatoes.
- Now add your seasoning, salt, pepper, and your chosen herbs.
- Give it all a stir, and when it starts to bubble, add the boiling water.
- By this point it looks like wet slop, but I promise it tastes great!
- Make sure everything is stirred-in nicely, and when it starts bubbling again, add the two handfuls of rice.
- Now set your timer for 20 minutes, and cover. Turn down the heat slightly so it maintains the bubbling, but isn’t going crazy.
- You must stir at least twice in this time to ensure the rice doesn’t stick to the bottom of the pan.
- When 20 minutes is up, turn the heat off and stir, then, get your whizzer and whiz ’til your hearts content. I like a thick but smooth soup, so I keep going for a minute or two.
And it’s as easy as that! I let mine cool down and keep it in the fridge, and I generally have it over four or five consecutive days, but I don’t see why you can’t freeze it!
If I had to guesstimate I would say there is no more than 200 cals in a serving – but I’m no nutritionist!
Hope you enjoy my recipe, let us know if you have a go, we would love to hear from you.
– love Carla x