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Quick and Easy Tomato Soup

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1 tbsp (15 ml) olive oil
1 onion
1 small clove garlic
14 oz (398 ml) can tomatoes
1 tbsp (15 ml) tomato paste
cup (50 ml) dry red wine
1 cup (250 ml) vegetable stock
1 bay leaf
Salt and freshly ground pepper
tsp (1 ml) sweet paprika
Pinch cayenne
2 sprigs fresh basil
2 tbsp (30 ml) freshly grated pecorino or Gouda cheese


Serves: 2


Chop the onion and garlic. Heat the oil in a medium saucepan, stir in the onion and garlic, and cook on low heat until translucent.

Drain the tomatoes, reserving the juice. Chop coarsely and stir into the saucepan. Mix in the tomato paste and cook briefly. Add reserved tomato juice, wine, stock and bay leaf, and cook the soup, covered, on medium heat for 10 minutes.

Season with salt, pepper, paprika and cayenne. Purée.

Cut the basil into fine strips and stir through the soup. Ladle into warmed bowls and sprinkle with the cheese.

TIP: In the case of this soup, the flavor won't suffer if you decide to omit the cheese, but your fat intake will be significantly lower.

Per serving: approx. 170 calories
4 g protein, 9 g fat, 8 g carbohydrates

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