Tomato & Basil Soup

Tomato & Basil Soup

This is a perfect starter, light, fresh and delicious. If you fancy a bit of extra texture in your soup, add a 400g can of chickpeas (washed and drained) and add in after you have zapped the main ingredients, cooking for around 10 minutes.
ServesPrep / Cooking TimeDifficulty
6 40 minutes 1

If it's the tomato season and they are cheap enough, then always use the fresh produce but if not use tinned - they still gives great taste and no messing around getting skins off!

Tip:

To get the skins off your tomatoes, cut a cross on the top of each tomato and plunge into hot water. Leave for 1 minute, remove from the water and the skins will peel off beautifully.

 

Ingredients

15ml olive oil or similar low fat version
1 large onion, roughly chopped
1 clove of garlic, crushed
1 red chilli, deseeded and chopped
1 litre of hot chicken stock
1.5kg fresh tomatoes, skins removed and chopped
(or 2 cans x 400g of Italian tomatoes, including all the juices)
1 tbsp tomato puree
Handful of fresh torn basil leaves
1 tsp dried oregano
2tsps balsamic vinegar
Salt and pepper to taste

Method

  • In a large saucepan, heat up the olive oil, then on a low to medium heat, stir in the chopped onion and garlic and cook for 5 minutes until soft
  • Add the red chilli and cook for another minute then add tomatoes, the chicken stock and the puree and simmer for another 15 mins with the lid on.
  • Remove from the heat and zap with either a stick blender or put through a liquidiser or food processor until the soup is smooth.
  • Return to the heat (low) and add the basil leaves and oregano and cook for a further 2 minutes with the lid off this time
  • Then add the balsamic vinegar, stir and heat for a further minute then taste the soup and check for seasoning before serving.
  • Serve with crispy croutons or crusty bread.
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