Tomato Soup | Slimming World Syn Free
This delicious homemade Tomato Soup is easy to make on the stove, Soup Maker or the Instant Pot. Packed with flavour, vegan or vegetarian and Syn Free on Slimming World.
Servings: 4
Calories: 143.83kcal
Ingredients
- 1 tbsp olive oil
- 1 onion , diced
- 1 bay leaf leave out for Soup Maker Method
- 4 garlic cloves , peeled
- pinch sugar or sweetener as Sukrin
- 1 ½ tsp Cajun seasoning
- 1 tsp salt
- 1 large carrot , diced
- 2 sweet potatoes , peeled and cubed
- 28 oz (800g) canned tomatoes (crushed or plum tomatoes)
- 4 cups (1 liter) vegetable stock
- Salt and pepper to season
- Basil, parsley or thyme leaves to garnish
For Cream of Tomato Soup
- 2-3 tbsp cream or fat free yogurt
Instructions
Stovetop Method
- Heat the oil in a Dutch Oven (or use a spray bottle to control the amount). Add the onions, bay leaf and garlic cloves and cook over low heat for 5-10 minutes until softened.1 tbsp olive oil, 1 onion, 1 bay leaf, 4 garlic cloves
- Stir in the salt, cajun seasoning and sweetener. Add the carrot, sweet potatoes and tomatoes.pinch sugar, 1 ½ tsp Cajun seasoning, 1 tsp salt, 1 large carrot, 2 sweet potatoes, 28 oz (800g) canned tomatoes
- Pour in the vegetable stock and bring to the boil. Partially cover the pot, lower the heat and simmer for 30 minutes over medium heat.4 cups (1 liter) vegetable stock
- Remove and discard the bay leaf. Take the pot off the heat and blend using an immersion blender until the soup is smooth.
- Check the seasoning and add salt and pepper to taste. Add the cream or yogurt if you prefer a creamier soup. Serve garnished with seeds, herbs, croutons or cheese.Salt and pepper to season, Basil, parsley or thyme leaves , 2-3 tbsp cream
Soup Maker Method
- Add all the ingredients apart from the stock into the soup maker, packing everything down with the back of a spoon.
- Pour in the stock making sure to only fill up to the maximum capacity line. Select the Smooth programme and let it run until the soup is blended. Check the seasoning and serve as desired.
Instant Pot Method
- Select Sauté and spray the pot with olive oil. Cook the onions, bay leaf, garlic, salt, sweetener and seasoning for 5 minutes, stirring.
- Add the carrots, sweet potatoes and vegetable stock. Stir to combine.
- Add the tomatoes on top, do not stir. Cover, set vent to sealing and cook for 10 minutes at high pressure. Release the pressure manually.
- Remove and discard the bay leaf. Blend the soup using an immersion blender until smooth. Serve as desired.
Video
Notes
Storing & Freezing Tomato Soup
Once cooled, store your tomato soup in an airtight container in the fridge for up to 4 days. To freeze, leave out any cream or garnishes and portion the cooled soup into freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge or gently defrost on the stovetop over low heat, stirring occasionally until piping hot. If the soup thickens after storing, add in a splash of water to bring it back to the perfect consistency.Nutrition
Calories: 143.83kcal | Carbohydrates: 33.1g | Protein: 5.04g | Fat: 0.77g | Saturated Fat: 0.13g | Sodium: 895.14mg | Potassium: 923.13mg | Fiber: 6.97g | Sugar: 13.52g | Vitamin A: 12568.62IU | Vitamin C: 23.83mg | Calcium: 104.29mg | Iron: 3.31mg
