Warming Tomato Soup 

This is not just any ordinary soup this is a heart warming bowlful of fresh magic from the Mediterranean 

Serves 6


2          tablespoons sunflower or olive oil
700g   cherry tomatoes, halved 
1          fennel bulb, thinly sliced
1          onion, chopped
2          garlic cloves, crushed
2          teaspoons sugar
2          small potatoes – roughly diced
2          tablespoons (30ml) white wine vinegar
2          tablespoons tomato puree
2          tablespoons sun dried tomatoes
1          litre water
            black pepper, salt if needed  


  • Cook the onion, garlic, potato and about 1/2 the fennel in the oil (without colouring) for about 5 minutes, or until softened.  
  • Stir in the sugar and wine vinegar and continue to cook for a further 3-4 minutes. 
  • Add the tomatoes, tomato puree, sun-dried tomatoes and cook for a further 5 minutes.   
  • Add the water, bring to boiling point, then turn the heat low and simmer for 15-20 minutes. 
  • Blend the soup using a stick blender, season to taste. 
  • Add the remaining thinly sliced fennel and cook for 10 minutes. 
  • Serve with crusty bread and a swirl of low fat Greek yoghurt.

Per 100q

Low fat, low saturates, low sugars, medium salt

Per serving

Energy: 130 Kcals/546 Kjoules   Fat: 4.9g   Saturates: 0.6g  Sugars: 9.4g   Salt: 0.2g  

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