← Back to the library
← Back to the library
Mains
Creamy tomato basil soup with buttery croutons
Easier-to-swallow option below ↓tomato-soup, basil-steam
Everything in this soup goes through the blender, so it eats almost like a warm drink. Butter102 kcal, whole milk149 kcal and heavy cream carry the calories while the tomatoes and basil keep it tasting bright.
Softening the onion and garlic in butter, then simmering the tomatoes with stock and milk122 kcal for 15 to 20 minutes, builds the flavor before the cream goes in. A pinch of sugar rounds out the tinned tomatoes.
Why it works
Most of the calories ride in the dairy, the butter and the parmesan110 kcal croutons, so the soup stays light to eat while still reaching about 560 calories a bowl. If croutons feel like too much today, the soup is complete without them.
Save this recipe
Creamy tomato basil soup with buttery croutons
Prep
10 min
Cook
25 min
Serves
4
Per serving
+560
Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 x 400g tins whole tomatoes
- 1 cup vegetable or chicken209 kcal stock
- 1 cup whole milk
- 1/2 cup heavy cream
- A big handful of fresh basil
- Salt, black pepper, pinch of sugar
- For croutons: 2 thick slices bread, more butter, grated parmesan
Method
- Melt the butter in a heavy pot and soften the onion and garlic without browning.
- Add the tomatoes, stock, milk and a pinch of sugar. Simmer 15–20 minutes until the tomatoes have broken down.
- Blitz with a stick blender until smooth, then stir in the cream and most of the basil. Season well and keep warm.
- For the croutons, cube the bread, toss in melted butter and parmesan, and bake or fry until golden. Scatter over bowls with extra basil.
A swirl of extra cream or a spoon of pesto on top adds another easy 100 kcal per bowl.
Make it your own
- Make a double batch and freeze portions. it reheats beautifully with a splash of milk.
- A tin of white beans blended in adds protein and creaminess without changing the flavour much.
← Back to the library