QUICK FACTS
PREPARATION TIME
10 min (for 4 serves)
COOKING TIME
30 min (for 4 serves)
SOUP
Vegetable
SUMMARY
This is a nice soup recipe to make use of your garden fresh tomatoes and basil. Tomatoes are are antioxidant and vitamin C-rich which helps boost the body's immune system.
INGREDIENTS
3.00 tablespoon (41 g)
olive oil
1.50 cup (188 g)
onion, chopped
750 g
dry white wine
9.00 tomato (1,503 g)
tomatoes, chopped
4.50 cup (1,148 g)
chicken stock
450 g
cream, reduced-fat
1.50 cup (41 g)
basil, fresh
3 g
sea salt
0.75 teaspoon (1 g)
black pepper, ground
METHOD
1. Heat olive oil in a saucepan.
2. Stir-fry onions and cook until tender.
3. Add white wine and reduce by 3/4.
4. Add tomatoes and cream, bring to a simmer and cook for 15-20 minutes.
5. Puree soup in a food processor.
6. Stir in 2 Tablespoons chopped basil. Season with salt and pepper.
7. Ladle in individual bowls. Garnish with remaining fresh basil and tomatoes.
8. Serve and enjoy.
NUTRITIONAL PANEL
Per Serve
Energy:
762.8 kJ (182.3 kcal)
Protein:
3.2 g
Total Fat:
10.5 g
-Saturated:
7.1 g
-Mono-Unsaturated:
2.7 g
-Poly-Unsaturated:
0.4 g
Total Carbs:
6.1 g
-Complex Carbs:
0.8 g
-Sugar:
5.3 g
Fibre:
2.0 g
Water:
306.7 mL
Alcohol:
5.8 g
Cholesterol:
28.9 mg
