Photo: Maya Visnyei
In this Provençale Tomato Soup, a classic winter favourite is refreshed with the addition of new herbs and spices. Serve with our cheesy toasts, too.
3 tbsp olive oil
2 cups chopped onion
1/2 cup chopped carrot
2 tbsp chopped garlic
1 1/2 tsp dried herbes de Provence
1/8 tsp hot-pepper flakes
pinch ground allspice
2 796-mL can whole tomatoes, mashed
4 cups sodium-free chicken broth
1 tsp grated orange rind
pinch granulated sugar
1 tsp salt
1/4 cup 35% cream, optional
2 tbsp chopped basil
tomato salsa, to serve
Heat olive oil in a large pot over medium. Add onion and carrot and sauté for 4 min or until softened. Add garlic, herbes de Provence, chili flakes and allspice. Sauté for 1 min longer.
Add tomatoes, chicken stock, orange rind, sugar and salt and bring to a boil. Cover pot, turn heat to low, and simmer for 20 min or until vegetables are soft and flavours have combined. Add cream (if using) and basil.
Purée soup with a hand-held immersion blender (or let cool slightly before puréeing in batches in a blender).
Calories 145, Protein 4g, Carbohydrates 18g, Fat 7g, Fibre 3g, Sodium 775mg.
Originally published in the Today's Parent March 2014 issue.
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