Creamy Tomato and Carrot Soup
Ingredients
- 400 g/14oz canned chopped tomatoes
- 1 small onion finely chopped
- 300 ml vegetable stock made with 1 stock cube
- 1 teaspoon dried oregano
- Pinch of grated nutmeg
- Pinch of salt
- 1 bay leaf
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- In a heavy saucepan, combine the canned chopped tomatoes, finely chopped onion, vegetable stock, dried oregano, grated nutmeg, salt, and bay leaf.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to low, part-cover the saucepan, and simmer for 30 minutes, allowing the flavors to meld together.
- After 30 minutes, discard the bay leaf.
- Ladle the creamy tomato and carrot soup into bowls.
- Garnish each bowl with a sprinkle of chopped fresh flat-leaf parsley.
- Serve the soup hot and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy soup with a light-bodied white wine such as Chardonnay or a crisp Pinot Grigio for a delightful contrast.
Nutritional Information
Calories: 70 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 2 g | Fiber: 3 g | Sugar: 7 g
