Tomato soup
Recipe · Starters and side dishes
Ingredients
Serves 4.
- 150 grams leek (white part only)
- 1 tablespoon olive oil
- 8 tomatoes (deseeded and diced)
- 1 tablespoon basil
- 1 teaspoon thyme
- 2 bay leaves
- 750 ml stock (with no added sugars, available from health food shops)
- 1 tablespoon SteviJa Kristal® or SteviJa Zoetpoeder®
- 250 ml skimmed milk
- pinch of salt to taste
- pinch of pepper to taste
Preparation
Cut the leek into rings. Heat the oil over a medium heat and blanch the leek for about 5 minutes.
Add the tomatoes, basil, thyme and bay leaves and heat until the tomatoes are soft. Add the stock and the Kristal or the Zoetpoeder and stir well.
Leave the soup to boil for about 10 minutes with the lid on the pan and then let it cool slightly. Remove the bay leaves and purée the soup in a blender. Pour the soup back into the pan, add the milk and heat it all until the soup is thoroughly hot.
Season with salt and pepper.