Totally Tomato Soup

Totally Tomato Soup

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  • 2 Carrots
  • 2 Medium white onions
  • 2 Stalks of celery
  • 2 Cloves of garlic
  • 2 Cubes of chicken or vegetable stock
  • 6 Large tomatoes (very ripe ones work best)
  • 2 Small tins (400 grams each) of plum tomatoes


  • Peel and slice the carrots, celery, onions and garlic
  • Spray a large pot with zero calorie cooking oil over medium heat.
  • Add all the chopped veggies and stir. Put a lid over the top loosely and allow to cook for 15 minutes or until vegetables are soft
  • Put the stock cubes in a large bowl and cover with 1.5 liters of boiling water. Stir until dissolved
  • Add the stock to the pot with the vegetables
  • Add the tomatoes, both fresh and canned
  • Stir to mix and bring to a boil
  • Reduce the flame and put the lid back on the pot
  • Allow to simmer for 10 minutes
  • Add salt and pepper to taste
  • Crush the tomatoes a bit using a potato masher or use a stick blender
  • Garnish with some basil leaves if desired
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