Tomato and basil soup

• 1 tin of condensed cream of tomato soup (295g/10.5oz)
• Single cream or crème fraîche (150ml/5floz)
• Basil pesto (1 tbsp)

To serve (per serving)

• Croutons (28g/1oz)
• Sprinkling of grated parmesan cheese
• 2-3 fresh basil leaves

Instructions

1. Pour the condensed cream of tomato soup into a saucepan.
2. Add the cream or crème fraîche and pesto and heat gently, stirring constantly. Don’t let the soup boil.
3. Pour into soup bowls and sprinkle each with croutons and grated parmesan cheese.
4. Serve with basil leaves.

Benefits

• Suitable for people with a dry or sore mouth
• Suitable for people with sickness or nausea
• Suitable for people with problems chewing
• Suitable for vegetarians
• Suitable for people with loss of taste or smell

Nutritional information

Energy 440kcal; Protein 7.7g; Total fat 33g (of which saturates 12g); Carbohydrate 30g; Fibre 1.7g

Thanks to Nutricia Clinical Care for permission to reproduce this recipe from its leaflet Fortisip Quick Soup Recipes. The supplement Fortisip can be used in place of cream in this recipe, if it has been prescribed.