Tomato Soup Recipe

written by Danielle Minnebo

Healthy, Delicious and Gluten-free Tomato Soup Recipe

Credit: Danielle Minnebo

Tomato soup makes the perfect fourth course. It’s a light meal, can be packed full of vegetables and can be served with a poached egg as a source of protein.

Serves: 4

Ingredients

Method

  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 1 clove garlic, crushed
  • 1 tsp sea salt
  • 2 tsp smoked paprika
  • 1 tbsp tomato paste
  • 2 cups vegetable stock
  • 750mL passata
  • 2 tbsp balsamic vinegar
  • 1 tbsp coconut palm sugar
  • ¼ cup flat-leaf parsley leaves
  1. Heat olive oil in large saucepan over medium heat. Add onion, garlic and sea salt and allow to cook for 5 mins, until softened. Add smoked paprika and tomato paste and cook for further 2 mins. Make sure you keep stirring mixture to avoid burning on bottom.
  2. Add stock, passata, balsamic vinegar and coconut palm sugar, mix together well, cover with lid and simmer for 30 mins over low heat.
  3. Serve topped with another drizzle of balsamic vinegar and fresh flat-leaf parsley.


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Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.