Enjoy a bowl of this creamy Tomato and Basil Soup – super fresh and packed with delicious flavours.

For my birthday a friend took me to a lovely little Italian cafe, where they had the most delicious Tomato and Basil soup on the menu, which we both ordered for lunch.

It was so fresh and flavourful, that as soon as I got home I was determined to recreate all those amazing flavours.

I think I did a pretty good job. If there is one thing I will for sure recommend, that is to use fresh tomatoes if you can, as the taste just does not compare if you use canned, you want that amazing freshness of ripened tomatoes. So yummy!!

If you love filling soups like this Syn Free Chicken Vegetable Pasta Soup, you may also enjoy some of these other recipes:

• Syn Free Lemony Chicken Zucchini Rice Soup
• Syn Free Tuscan Chicken and White Bean Soup
• Curried Butternut Squash and Brown Rice Soup
• Syn Free Spicy Chicken and Vegetable Soup
• Syn Free Loaded Baked Potato Soup
  Syn Free Instant Pot Turkey Taco Soup
• Spicy Roasted Parsnip and Sweet Potato Soup
• Vegetable and Pearl Barley Soup (Stove Top, Instant Pot)
• Syn Free Spicy Carrot and Lentil Soup
• Easy Syn Free Chickpea and Tomato Soup

or head on over to my FULL RECIPE INDEX with over 850+ delicious Slimming World Recipes all fully searchable by meal type, ingredients, syn value etc

Make up a pot of this for lunch and if you are lucky you could even freeze a couple of handy portions for another day to take out when you might need a healthy delicious soup to enjoy. 

WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS SYN FREE GROUND TURKEY VEGETABLE BEAN SOUP?

• Kitchen Scales
• Measuring Cups
• Wooden Spoon
• Santoku Knife (perfect knife for chopping veg)
• Chopping Board
• Dutch oven or large saucepan
• Blender or Immersion Stick Blender

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Yield: 6

Tomato and Basil Soup

Print

Enjoy a bowl of this creamy Tomato and Basil Soup – super fresh and packed with delicious flavours.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1kg /2.25lbs of fresh ripe tomatoes (I used the roma variety, peeled and roughly chopped)
• 4 shallots, finely chopped
• 2 stalks of celery
• 4 cloves of garlic crushed
• handful of basil, chopped (reserve some for garnish)
• 4.5 cups (1.1 litres) of vegetable stock
• 2 tablespoons of tomato paste
• 1/3 cup (120ml) of coconut milk (5 syns)
• salt and black pepper to season
• 1 tablespoon of olive oil (6 syns)* - or use olive oil spray to reduce the syns here

Instructions

1. Heat the olive oil in a large pot over a medium heat
2. Add the onion and celery and fry to soften.
3. Add the garlic and tomatoes and continue to cook, until the tomatoes start to break down.
4. Add the tomato stock, tomato paste and basil and stir well. Bring to a boil and then cover and simmer for approx 30 mins.
5. Stir in the coconut milk and continue to simmer or another 5 mins.
6. Season as needed with salt and black pepper.
7. Ladle into bowls and garnish with chopped basil.
8. Enjoy!!

Notes

This recipe is gluten free, dairy free, vegan, paleo, Whole30, Slimming World and Weight Watchers friendly

• Extra Easy - 2 syns per serving
• Green/Vegan – 2 syns per serving
• Original/SP – 2 syns per serving
• WW Smart Points - 2 per serving

*SUITABLE FOR FREEZING

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 100 Total Fat: 4.9g Saturated Fat: 1.8g Sodium: 470mg Carbohydrates: 14g Fiber: 3.4g Sugar: 3.1g Protein: 2.2g