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Basil and Tomato Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 2 carrots peeled and chopped
  • 2 celery sticks chopped
  • 1 medium onion chopped
  • 2 cloves garlic crushed
  • 400 ml water
  • 1 Knorr Vegetable Stock Pot
  • 400 grams tinned plum tomatoes
  • 3 large ripe tomatoes chopped
  • 20 grams basil (save some leaves to garnish)
  • freshly ground pepper
  • 60 grams mascarpone (or a similar vegetarian alternative)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

205kcal

Energy (kJ)

854kJ

Protein (g)

4.1g

Carbohydrate incl. fibre (g)

17.0g

Carbohydrate excl. fibre (g)

12.8g

Sugar (g)

9.4g

Fibre (g)

4.3g

Fat (g)

14.6g

Saturated fat (g)

5.7g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

622mg

Salt (g)

1.55g

Vitamin A (IU)

6507IU

Vitamin C (mg)

31.6mg

Calcium (mg)

78mg

Iron (mg)

1.66mg

Potassium (mg)

766mg

Total

821kcal

3417kJ

16.4g

68.1g

51.0g

37.8g

17.1g

58.3g

22.9g

24.9g

20.1g

3.7g

0.0g

0mg

2490mg

6.22g

26026IU

126.2mg

314mg

6.62mg

3064mg


  • 1 Heat the oil in a large pan, add the carrots, celery, onion and garlic and cook on a low heat for 5 minutes or until the vegetables have started to soften.
  • 2 Add the water, Knorr Vegetable Stock Pot, tinned and fresh tomatoes and simmer for 20 minutes.
  • 3 Add the basil, taste, and add pepper if needed.
  • 4 Blend until smooth, serve into bowls with a spoonful of mascarpone and some of the saved basil leaves.