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Eatwell Everyday: Week Menu b

Homemade tomato soup and a cheese and tomato wholemeal roll

Homemade tomato soup and a cheese and tomato wholemeal roll

Ingredients

For the soup:

6 medium fresh tomatoes

1 tin chopped tomatoes

1 medium onion

2 cloves crushed garlic

1 tbsp. tomato puree

500 ml water

1 tsp. vegetable oil

Handful fresh basil or tsp. dried basil (optional)

For the roll:

1 large wholemeal roll with thinly spread lower fat spread

4 or 5 cherry tomatoes/1 whole tomato, sliced

Small chunk of cheddar cheese, grated (25g)

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Serves 5
40 mins
510 cals

Method

For the soup:

Dice onions and lightly fry with garlic until onions are translucent.
Add tomato puree and continue to cook for approx. 3mins.
Roughly chop fresh tomatoes and add to pot with tinned tomatoes and water.
Simmer with lid off until tomatoes are tender and is of a medium thickness.
Blend the soup.
Add basil before serving if desired.

Ingredients
Method

For the soup:

6 medium fresh tomatoes

1 tin chopped tomatoes

1 medium onion

2 cloves crushed garlic

1 tbsp. tomato puree

500 ml water

1 tsp. vegetable oil

Handful fresh basil or tsp. dried basil (optional)

For the roll:

1 large wholemeal roll with thinly spread lower fat spread

4 or 5 cherry tomatoes/1 whole tomato, sliced

Small chunk of cheddar cheese, grated (25g)

Tips

For extra flavour, add in herbs like basil or season with black pepper.
You could try reduced fat cheese - its unlikely you will notice a difference in taste but it could make a big difference to the amount of fat in this meal!

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