Quest for Best Tomato Soup

I am lucky to have a Lakeland Soup Maker that my lovely wife got me as a present. Sadly, I don't think Lakeland make this soup maker any longer but we will be writing a review of other soup makers.

Put the Red Cabbage, the other half of the Red Onion, the Red Lentils, Beetroot, Carrot, the Chilli Flakes, Dried Basil (1 teaspoon), Dried Rosemary (1/2 teaspoon), Chilli Pepper (finely diced), 4 Garlic Cloves (finely chopped), 2 crumbled Veggie Oxo cubes and add the 800ml of boiling water and jiust leave to soak. (1 veggie stock cube is also fine).

Your should end up with around 2500ml of soup which is enough for 5 servings of 500ml each (approx 190 kcal per serving)

A lovely bowl of Roast Tomato, Red Pepper and Red Onion Soup

Provides the main tomato base. A large beef tomato gives body, moisture and fresh tomato flavour.

Tomatoes tend to have a kcal per 100g of 18 to 22 kcal per 100g

Tomatoes provide vitamin C, potassium, folate, vitamin K and lycopene. Vitamin C supports normal immune function and collagen formation. Potassium supports normal body function as part of a balanced diet. Lycopene is one of the tomato’s key red plant pigments.

These are the main volume of the soup. They bring freshness, natural sweetness and the recognisable tomato soup flavour.

Tomatoes tend to have a kcal per 100g of 18 to 22 kcal per 100g

A major source of the soup’s vitamin C, potassium, folate and tomato phytonutrients. They also add water and some fibre, helping the soup feel lighter but still satisfying.

Add extra sweetness and brightness. Cherry tomatoes can lift the flavour compared with using only larger tomatoes.

Tomatoes tend to have a kcal per 100g of 18 to 22 kcal per 100g

Contribute vitamin C, potassium, folate, vitamin K and lycopene. Their natural sugars help balance the acidity of the larger tomatoes.

Adds natural sweetness and helps round off the sharpness of the tomatoes.

Carrots are approx 41 kcal per 100g

Carrots are rich in beta-carotene, which the body can convert to vitamin A. They also provide fibre, potassium and small amounts of vitamin K and vitamin C. Fibre supports healthy digestion.

Adds warmth without making the soup too hot. It makes the recipe feel more lively.

Chillis are approx 40 kcal per 100g

Red chilli contributes vitamin C and plant compounds including capsaicin. In this quantity, the nutritional effect is small, but it adds flavour without many calories.

Builds the savoury base of the soup. Onion gives depth and helps the tomatoes taste less flat.

Red Onions are approx 40 kcal per 100g

Provides fibre, vitamin C and small amounts of minerals. Onion also brings natural sugars that become sweeter as it cooks.

Makes the soup more unusual and increases the vegetable content. Adds depth and a slightly earthy note.

Red Cabbage are approx 31 kcal per 100g

Red cabbage provides fibre, vitamin C, vitamin K, potassium and anthocyanin pigments. Fibre helps support healthy digestion, and vitamin C supports normal immune function.

Adds sweetness, colour and a softer vegetable flavour. Helps balance the acidity of the tomatoes.

Red Bell Peppers are approx 26 to 31 kcal per 100g

Red pepper is a useful source of vitamin C and also provides vitamin A-related carotenoids, fibre and potassium. It adds a lot of flavour and colour for relatively few calories.

Adds earthy sweetness and acidity. This is one of the ingredients that makes the soup distinctive.

Picked Beetroot Red Cabbage are approx 28 to 65 kcal per 100g. The Aldi brand here claims 45 kcal per 100g.

Pickled beetroot contributes carbohydrate, small amounts of fibre, potassium, manganese and other minerals. It may also add salt and sugar depending on the brand or jar.

Turns the soup from a light tomato soup into a more filling meal soup. Naturally thickens the soup.

Split Red Lentils are approx 311 to 353 kcal per 100g The brand used here claims 318 kcal per 100g

Red lentils add plant protein, fibre, complex carbohydrate, iron, folate, magnesium and potassium. This is one of the most important ingredients for fullness and nutrition.

Adds savoury depth and a stronger homemade flavour. Four cloves gives the soup a clear garlic character.

Fresh Garlic approx  149 kcal per 100g

Garlic contributes small amounts of manganese, vitamin B6 and other micronutrients. The amount is small, but it adds a lot of flavour for few calories.

Provides seasoning and savoury background flavour. Helps pull the vegetable flavours together.

Oxo Vegetable Stock approx  256 kcal per 100g

based on OXO’s prepared stock figure. Main nutritional point is salt rather than vitamins. Two cubes can add a lot of salt, so added salt may not be needed.

Adds a classic tomato-soup herb note. Basil works naturally with tomato.

Basil approx 251 kcal per 100g

Used in this amount, basil is mainly for flavour, although dried herbs contain small amounts of minerals and plant compounds.

Adds a stronger woody herb note. Rosemary gives the soup a more rustic flavour.

Basil approx 331 kcal per 100g

Nutritional contribution is small at this quantity, but dried rosemary contains small amounts of minerals and aromatic plant compounds.

Adds savoury depth and a stronger homemade flavour.

Basil approx 249 kcal per 100g

Garlic contributes small amounts of manganese, vitamin B6 and other micronutrients. The amount is small, but it adds a lot of flavour for few calories.

Adds background warmth and seasoning. Helps lift the tomato flavour.

Black Pepper approx 255 kcal per 100g

Nutritional contribution is tiny in this amount. Black pepper is mainly used for flavour.

Sharpens the flavour and makes the soup taste more rounded.

Salt 0 kcal per 100g

Salt provides sodium, but no calories. Because the stock cubes already contain salt, this should be used carefully.- Leave it out if you want to cut down on salt intake, won't affect the soup (I often don't add salt to cooking)

Adds an extra layer of warmth on top of the fresh chilli.

Chilli Flakes approx 282 kcal per 100g

Very small nutritional contribution. Mainly used for heat and flavour.

Helps cook the vegetables and carry flavour. Adds richness and a smoother mouthfeel.

Extra Virgin Oil Oil approx 884 kcal per 100g However the cold pressed high quality oil used here claims 824 kcal per 100g

This is the largest single calorie contributor in the soup. Olive oil is mostly fat, especially monounsaturated fat. It can fit well in a balanced diet, but the amount matters for calorie tracking.