Photo of Tomato soup with herb salsa by WW

Tomato soup with herb salsa

4
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
With some fresh herbs from the garden and a few pantry staples you can create a fuss-free meal.

Ingredients

Olive oil

2 tbs

Brown onion

1 medium, finely chopped

Garlic

3 clove(s), peeled, halved

Tomato(es)

1500 g, Roma, coarsely chopped

Vegetable stock

2 cup(s)

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh basil

2 tbs, finely chopped

Fresh chives

2 tbs, finely chopped

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Heat 1 teaspoon of the oil in a medium flameproof baking dish over medium-high heat. Cook the onion and garlic, stirring, for 3–5 minutes or until softened. Add the tomato and stir to coat in onion mixture. Transfer baking dish to preheated oven and bake, uncovered, for 15 minutes.
  2. Using a stick blender or processor, puree tomato mixture until smooth. Transfer soup mixture to a large saucepan and place over medium heat. Stir in the stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
  3. Meanwhile combine the parsley, basil, chives and remaining oil in a small bowl. Serve soup drizzled with herb salsa.

Notes

SERVING SUGGESTION: Toast four 35g slices of ciabatta bread under a preheated grill.