• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 200g/7oz pota­toes, chopped
  • 200g/7oz fresh ripe toma­toes, chopped
  • 400g/14oz tinned chopped toma­toes
  • 1 tsp dried basil
  • ½ tsp salt
  • 1 tsp brown sug­ar
  • 250ml/1 cup veg­etable stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve.
  3. The salt and sug­ar will help bal­ance the acid­ity of the toma­toes. Use a lit­tle more if need­ed.