British · Lunch
Tomato and basil soup
A smooth vegan tomato soup with basil and crisp wholegrain croutons.
- Calories
- 357 kcal
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 10 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: gluten.
Ingredients
- 300 g Chopped tomatoes (tinned)
- ½ onion Onion
- 100 g Cannellini beans (tinned, drained)
- 150 ml Vegetable stock
- 5 g Basil
- 1 slice Wholegrain bread
- ½ tbsp Olive oil
Method
- Toss the bread cubes with a little of the oil and toast in a dry pan for 5 minutes until crisp.
- Heat the remaining oil and cook the onion for 6 minutes until soft.
- Add the tomatoes, cannellini beans and stock, and simmer for 15 minutes.
- Blend until smooth, stir through most of the basil, and serve topped with the croutons and remaining basil.
More British recipes
- Lighter full English breakfast512 kcal · 41 g protein
- Porridge with berries and honey360 kcal · 14 g protein
- Kedgeree442 kcal · 31 g protein
- Scrambled eggs with smoked salmon359 kcal · 31 g protein
- Overnight oats with dates and cinnamon387 kcal · 11 g protein
- Lighter roast chicken dinner480 kcal · 42 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein