Directions:
- Heat up the olive oil in a frying pan.
- Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
- When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
- Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
- Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
- Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
- Taste the broth then sprinkle sea salt and pepper over soup to your taste.
- Serving: you can serve with torn fresh basil leaves over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.99 Kcal (1570 kJ) | ||
| Calories from fat | 42.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 12595.5mg | 525% | |
| Potassium | 256.98mg | 5% | |
| Total Carbs | 67.78g | 23% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 2.25g | 4% | |
| Vitamin C | 17.6mg | 29% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.84 Kcal (606 kJ) | ||
| Calories from fat | 16.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 7% | |
|---|---|---|---|
| Sodium | 4865.01mg | 525% | |
| Potassium | 99.26mg | 5% | |
| Total Carbs | 26.18g | 23% | |
| Sugars | 1.54g | 16% | |
| Dietary Fiber | 0.99g | 10% | |
| Protein | 0.87g | 4% | |
| Vitamin C | 6.8mg | 29% | |
| Calcium | 7.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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