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How to cook tomato soup made with tomato paste
an outstanding recipe of tomato soup from tomato paste. It is smooth, filling, dead easy and finally, it is very delicious. Made with minimal ingredients and minimal process.
Course
Dinner
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Servings
2
Servings
Calories
129
kcal
Author
Sujatha Muralidhar
Ingredients
½
teaspoon
vegetable oil
1
clove
garlic
gently crushed
6
oz
tomato paste
/canned tomato paste
2
cups
almond milk
1
cup
water
¾
teaspoon
salt
or as required
1
teaspoon
whole black pepper
¼
teaspoon
dried basil
½
teaspoon
olive oil
optional
Instructions
Over medium heat, in a big pot, add vegetable oil and gently crushed garlic.
Allow it to sizzle in medium flame until it is fragrant.
Then add tomato paste, almond milk and water. Bring it to boil.
Then simmer the flame for 10 minutes.
Discard the garlic chunk.
Now stir in salt, crushed black pepper, dried basil and drizzle in olive oil.
And transfer to serving bowl and enjoy!
Video
Notes
Drizzling olive oil is optional. But it can also be substituted with butter.
Adjust the consistency with water.
If the soup is thick add water and adjusts the thickness.
If it thin, allow it to cook further until it reached preferred thickness.
Nutrition
Calories:
129
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
5
g
|
Sodium:
1875
mg
|
Potassium:
861
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
1295
IU
|
Vitamin C:
19.1
mg
|
Calcium:
331
mg
|
Iron:
2.6
mg