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Cream of tomato soup
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½ tbsp olive oil
1 onion, chopped
2 tsp smoked paprika
2 x 500g packs plum tomatoes, roughly chopped
500ml vegetable stock
300ml skimmed milk
150g essential Waitrose Lighter Soft Cheese
1. Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the paprika and then the tomatoes, cover and cook for a further 5 minutes.
2. Add the stock, cover and simmer for 5 minutes. Stir in the milk and soft cheese then purée with a hand-held stick blender until smooth.
3. Serve with crusty wholegrain bread.
Typical values per serving:
Vegetarian | Low in fat | 1 of your 5 a day
This recipe was first published in May 2015.