Tomato soup

  • 268kcal
  • 5g
  • 50g
  • 5g


  •  tablespoon of olive oil
  • 1 pc. Onion
  • 1 clove of garlic
  • 680 g of organic tomato passata
  • 1 pc of organic vegetable stock cubes
  • 700 ml of boiling water
  • 1 teaspoon of cane sugar
  • 2 pinches of Himalayan salt
  • 1 pinch of black pepper (ground)
  • dried basil
  • parsley
  • 120 g long grain white rice


  1. Dice a large onion (or two smaller ones).
  2. Heat the olive oil in a pot, add the onion, and pressed garlic until light brown.
  3. Add a passata.
  4. Pour the stock cubes with boiling water and mix until dissolved. Combine broth with passata.
  5. Season the soup with sugar, salt, pepper and a flat teaspoon of basil.
  6. Cook it all for a while.
  7. Add chopped parsley as desired.
  8. Boil the rice in salted water, according to the instructions on the package.

    This is a recipe for 3 servings.

    Calories per serving!