The recipe serves 4 and its only 95 calories per portion, so you can even have double helpings and still not feel guilty! Also, when tomatoes are cooked it brings out an antioxidant called lycopene, so you get even more health benefits than you would from eating them raw.
Give it a try!
1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic,finely chopped
a pinch of dried chilli flakes
400g tin plum tomatoes
salt and pepper
small pinch of sugar
a handful of basil, roughly chopped
2 tbsp low fat creme fraiche
Heat the oil in a large saucepan and gently sweat the onion and garlic until translucent. Add the chilli and cook for another minute.
Add the tomatoes to the pan, then fill the empty tin with water, twice, and add to the pan.
Season and add the sugar. (when using tinned tomatoes, sugar just helps bring out the natural sweetness of the tomatoes rather than it being too acidic).
Bring to the boil, then reduce heat and simmer for 30 minutes.
Add the basil to the soup and spoon in the creme fraiche.
Blitz until smooth with a hand held blender. Check the seasoning and serve.