Prep time 10 min
Cook time 15 min
Serves 4
Nutritional information per serving
Weight 4 g
Calories 221 cal
Total Fat 14.2 g
Saturated Fat 3.8 g
Carbs 12.4 g
Sugars 9.8 g
Sodium 104 mg
Fibre 3.1 g
Protein 9.4 g


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  1. heat oil in a large saucepan over medium heat. cook onion, garlic and celery for 3 minutes or until tender.
  2. add tomatoes and water, cover and cook 10 minutes or until it just comes to the boil. transfer to a blender and blend until smooth. return soup to the saucepan. bring to the boil.
  3. blend cornflour with a little CARNATION light & creamy cooking milk. add to the soup and bring to the boil, stirring. remove from the heat and stir in remaining CARNATION light & creamy cooking milk.
  4. serve sprinkled with fetta cheese, basil and pinenuts.

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