Chunky Mediterranean Tomato Soup


1. Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften – about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.

2. Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

Credit: Sara Buenfeld


Prep time: 10 Minutes

Cook time: 25 Minutes

Serves: 4

  • 400g frozen grilled vegetable mix (peppers, aubergine, onion , courgettes)

  • 2 tbsp chopped garlic

  • handful basil leaves

  • 400g can chopped tomato

  • 1 reduced-salt vegetable stock cube

  • 50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread