Description
A quick and easy creamy tomato soup made in just 10 minutes using simple ingredients like tomato passata, coconut yoghurt, and dried basil. This comforting and flavorful soup is perfect for a light meal or starter, offering a deliciously smooth texture and a hint of creaminess without dairy.
Ingredients
Scale
Vegetables
- 1 red onion
- 2 garlic cloves
Herbs & Spices
- 1 tbsp dried basil
Liquids & Sauces
- 690 g jar tomato passata
Other
- 1 heaped tsp vegetable stock powder
- 2 heaped tbsp coconut yoghurt
- Olive oil for frying
Instructions
- Prepare Ingredients: Slice the red onion and garlic cloves thinly to ensure they cook evenly and release their flavors effectively in the pan.
- Cook Aromatics: Heat a large non-stick frying pan with a drizzle of olive oil over medium heat. Add the chopped onions, garlic, dried basil, and vegetable stock powder. Fry gently until the onions become soft and translucent, which will take about 5 minutes.
- Add Tomato Passata and Yoghurt: Pour the tomato passata into the pan and stir in the coconut yoghurt thoroughly to combine, creating a creamy texture. Lower the heat and let the soup simmer gently for 2 to 3 minutes, allowing the flavors to meld beautifully.
Notes
- This soup is incredibly easy and fast to make—ready in just 10 minutes from start to finish, perfect for busy days.
- The coconut yoghurt adds a dairy-free creaminess while keeping the soup light and fresh.
- Adjust seasoning with salt and pepper if desired after cooking.
- Serve hot with crusty bread or a fresh side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 158 kcal
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
