One serving is 0pp/approx.85kcal 

This recipe makes enough for 4 portions at a total of 1pp for the WHOLE batch, so if you have 2 or more portions in a day, you will need to charge 1pp.


YOU WILL NEED : (Serves 4)

6 large fresh tomatoes

(skin left on)

2 red onions

1 clove garlic

250ml passata

1 low salt stock cube

1 tablespoon low salt soy sauce

1 tablespoon artificial granular sweetener

1 sprig fresh basil

black pepper to taste

1 litre or 2 pints water

(For soup makers, fill to the maximum level once vegetables have been added)

To Garnish;

(This amount is for all 4 bowls)

2 teaspoons half fat cream

(On a Filling & Healthy day, substitute for Quark or 0% fat yoghurt)

2 teaspoons skimmed/soya milk

Fresh basil leaf/chopped chives


 Chop the onions and tomatoes into quarters then pop them with all of the soup ingredients into a pan or soup-maker if you have one.

Bring to the boil and simmer for 20-30 minutes, then blend until smooth using a hand blender.

(If using a soup-maker, choose the blended setting).

Taste and season again. This is really important-some people prefer it a little sweeter, or more peppery.

To serve, mix the half fat cream with the milk to thin it slightly. You can just drizzle the cream from a teaspoon to make a random swirl which will sit beautifully on the surface

...If you're feeling 'cheffy', simply drag a cocktail stick through the cream swirls to make a feathered finish.

(Don't worry about blobs or imperfections-it will still look great!)

Finally top with a single basil leaf or some chopped chives and tuck in!



You could make this into a creamy soup by adding milk or half fat cream to your personal taste. Add the pp/kcal according to the amount you add.


 To transform this into a filling meal, cook some pasta in the soup so that it soaks up all the flavours.

Remember to add the pro points/kcal for this.