Tomato soup

This vegetarian soup is puréed and easy to swallow. Fresh tomatoes may help if you have a metallic taste in your mouth. This recipe can easily be doubled, and it freezes well.

Recipe by: Marjorie Matheson, cancer survivor

appetite changes

Ingredients

1 tbsp olive oil
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 to 2 cloves garlic, chopped
1 large onion, finely diced
12 plum tomatoes, cut in half
3 cups vegetable (or chicken) stock
1 bay leaf
1/2 tsp dried oregano
1/2 tsp dried basil

Heat the oil in a large pot.

Add the carrots, celery, garlic and onion, and sauté for a few minutes.

Add the tomatoes, and cook for 10 minutes.

Add the stock, bay leaf, oregano and basil. Bring to a boil, turn heat down and simmer for 20 to 30 minutes until the vegetables are soft.

Remove the bay leaf and purée in a blender or with a hand blender.

Makes 4 servings

Nutrition facts

Per serving

Calories: 156
Fat: 6 grams
Carbohydrates: 20 grams
Fibre: 4 grams
Protein: 7 grams

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