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)

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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