Servings | Prep Time | Cook Time |
---|---|---|
4 | 0 mins | 0 mins |
1. | Heat oil in saucepan and sweat the onion and garlic. |
2. | Add the chili and cook for another minute. |
3. | Add tomatoes, fill the empty tin with water, twice and add to the pan. |
4. | Season with salt and pepper and sugar, bring to the boil and reduce to simmer for 30 minutes. |
5. | Add the basil and spoon in creme fraiche (optional). |
6. | Blitz until smooth with blender. |
7. | Note: soup will keep for 3 days in the fridge. |
There are 81 calories in 1 serving of Tomato, Chili and Basil Soup.
Calorie split: 43% fat, 50% carbs, 7% protein.
|
Serving Size | 1 serving |