Smiley face tomato soup
(at time of publication)
- 4 slices multigrain bread, cut in 1cm cubes
- olive oil spray
- 1 onion, chopped
- 2 cloves garlic, chopped
- 400g can diced tomatoes
- 1 ½ cups salt-reduced vegetable stock
- 1 medium carrot, peeled, grated
- 1 orange, ½ cup juice
- 2 tablespoons extra-light sour cream or natural yoghurt
1 Preheat oven to 200°C. Place bread on a baking tray. Spray lightly with oil. Bake for 10 minutes until crispy. Set aside.
2 Spray a medium saucepan with a little oil. Cook onion over a medium heat for 5 minutes. Add garlic, tomatoes, stock and carrot. Bring to the boil. Simmer, covered, for 20 minutes. Add orange juice.
3 Using a blender, mix soup until smooth. Pour into 4 bowls.
4 Place sour cream in a piping bag. Pipe eyes and a smile on each soup. Serve with croutons.
Make it gluten free: Use gluten-free varieties of bread and vegetable stock.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 4g
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