Chunky Mediterranean tomato soup

Vegetarian
Vegan
Dairy Free
Health score
53%
Chunky Mediterranean tomato soup
35 min.
4
138kcal

Suggestions


Warm up your evenings with a comforting bowl of Chunky Mediterranean Tomato Soup, a delightful vegetarian and vegan dish that brings the vibrant flavors of the Mediterranean right to your kitchen. This soup is not only dairy-free but also packed with nutrient-rich ingredients, making it a health-conscious choice for everyone.

In just 35 minutes, you can create a hearty and flavorful meal that serves four—perfect for a family dinner or a cozy night in with friends. The recipe starts with a delicious frozen grilled vegetable mix, which ensures you get the goodness of peppers, aubergines, onions, and courgettes, all effortlessly blended into a rich tomato base. With the added freshness of basil and a hint of garlic, this soup bursts with Mediterranean flair in every spoonful.

As you ladle this chunky soup into bowls, don't forget to serve it alongside herbed ricotta spread on rustic rye bread. This finishing touch elevates the dish, providing a creamy contrast to the robust flavors of the soup. Each bowl holds only 138 calories, making it an ideal starter or light meal for health enthusiasts looking to satisfy their cravings without guilt. Embrace the warmth and liveliness of this Mediterranean-inspired dish, perfect for any time of year!

Ingredients

  • 400 savory vegetable frozen (peppers, aubergine, onion, courgettes)
  • tbsp garlic chopped
  • handful basil 
  • 400 canned tomatoes chopped canned
  •  vegetable cube reduced-salt
  • 50 cocktail rye bread with snipped chives and basil, spread on a slice of rye bread beaten per person,

Equipment

  • bowl
  • frying pan
  • ladle
  • immersion blender

Directions

  1. Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
  2. Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls.
  3. Serve with the herby ricotta on rye bread.

Nutrition Facts

Calories138kcal
Protein16.71%
Fat8.79%
Carbs74.5%

Properties

Glycemic Index
58.83
Glycemic Load
9.46
Inflammation Score
-10
Nutrition Score
15.975217508233%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.06mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:137.85kcal
6.89%
Fat:1.49g
2.29%
Saturated Fat:0.22g
1.38%
Carbohydrates:28.32g
9.44%
Net Carbohydrates:21.59g
7.85%
Sugar:4.99g
5.55%
Cholesterol:0mg
0%
Sodium:425.08mg
18.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.35g
12.71%
Vitamin A:5320.61IU
106.41%
Manganese:0.6mg
30.13%
Fiber:6.74g
26.95%
Vitamin C:20.99mg
25.44%
Vitamin B1:0.26mg
17.29%
Copper:0.31mg
15.66%
Potassium:543.27mg
15.52%
Vitamin B6:0.31mg
15.29%
Iron:2.69mg
14.93%
Vitamin B3:2.98mg
14.91%
Folate:56.21µg
14.05%
Magnesium:50.32mg
12.58%
Phosphorus:113.03mg
11.3%
Vitamin B2:0.18mg
10.8%
Vitamin E:1.3mg
8.66%
Selenium:5.43µg
7.76%
Calcium:76.25mg
7.63%
Vitamin K:7.59µg
7.23%
Zinc:0.91mg
6.09%
Vitamin B5:0.52mg
5.21%