Tomato & Basil Soup Ingredients
2.5kg chopped tomatoes
4 small red onions chopped roughly
3 small carrots peeled and diced
5 cloves garlic chopped roughly
15+ large basil leaves
Black pepper
2 tsp sugar
2tbs olive oil
900ml veg or chicken stock
Cooking Instructions
Prepare the onions, carrots and garlic and put the bowl to one side
Chop your tomatoes into cm squares, for baby tomatoes half them
Put the oil into a large deep pan and heat up. Once hot add the veg and cook for 10 mins until soft. Stir occasionally.
When the veg is soft add the tomatoes, black pepper, and sugar and stir in, cover and leave to reduce for 10 minutes. Stir halfway through.
Next add the stock and basil leaves, stir in well, cover and bring to the boil.
Once the soup is boiling turn it down, cover and simmer for 45 minutes.
Cool down and pop into a blender, blitz until all ingredients are smooth.
Serve with fresh basil, chunks of feta, 50ml cream and warm crusty bread
Alternatively portion into containers and freeze until needed.
This is a great way of using up all of your home grown tomatoes' this Autumn.
Tomato & Basil Soup is my favourite winter warmer and something I can get out of the freezer and defrost quickly.
I love to use the par baked rolls too when time permits as the warm bread compliments the soup nicely... Especially when smothered in butter.
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