Italian Tomato Soup 🍅

🧺 Ingredients

🍅 Servings: approx. 6 portions, total: 1.2 liters

• 800 g canned chopped tomatoes

• 1 medium onion (approx. 100 g)

• 2-3 cloves garlic

• 2 tbsp olive oil

• 300–400 ml water

• 1 tsp honey

• 1 bay leaf

• dried oregano

• fresh basil (a handful)

• fresh parsley

• salt and ground black pepper

For serving (optional):

• parmesan cheese / PKU alternative

• fresh basil

🧮 Phenylalanine (Phe) Calculation

1 serving (200 ml):➡️ approx. 90–95 mg Phe

Ingredient	Phe (mg)
Tomatoes (800 g)	520 mg
Onion (approx. 100 g)	30 mg
Garlic (12g)	5 mg
Other ingredients	free
Total	≈ 550–560 mg Phe

👩‍🍳 Instructions

1. Finely chop the onion and sauté it in a pot with heated olive oil until soft.

2. Add the minced garlic and briefly sauté together until fragrant.

3. Add the tomatoes, chopped basil, parsley, oregano, bay leaf, salt, black pepper, and honey.

4. Pour in the water (approx. 300–400 ml), bring to a boil, then simmer gently for about 15 minutes.

5. Remove the bay leaf and blend the soup until completely smooth.

6. Serve warm, garnished with fresh basil and PKU-friendly parmesan (brand used in this recipe -pic below).

   

7. Enjoy your meal 🤍