Creamy Tomato Soup

  • cooking time
    15 m
  • calories per serve
    221 cal
  • serves
    4
1 tsp
Olive oil
1 medium
Onion, chopped (150g)
2 cloves
Garlic, crushed
2 stalks
Celery, chopped
2 x 400 g
Tinned tomatoes, diced
1/2 cup
Water (125ml)
3 tsp
Cornflour
185 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
50 g
Salt reduced feta cheese, crumbled
2 tsbp
Basil, chopped
1/4 cup
Pine nuts, toasted (40g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
274 g
221
9.4
14.2
3.8
12.4
98
104
31
Average Quantity
per:
100 g
81
3
5
1
5
36
38
11
0

Method

  1. Heat oil in a large saucepan over medium heat. Cook onion, garlic and celery for 3 minutes or until tender.

  2. Add tomatoes and water, cover and cook 10 minutes or until it just comes to the boil. Transfer to a blender and blend until smooth. Return soup to the saucepan. Bring to the boil.

  3. Blend cornflour with a little NESTLÉ CARNATION Light & Creamy Evaporated Milk. Add to the soup and bring to the boil, stirring. Remove from the heat and stir in remaining NESTLÉ CARNATION Light & Creamy Evaporated Milk.

  4. Serve sprinkled with fetta cheese, basil and pinenuts.

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