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A VELVET

CREAMY TOMATO & BASIL SOUP

RECIPE (BORROWED) FROM CULLY’S MUM.

ENOUGH FOR 3 OR 4…MAYBE A LITTLE MORE

The tomato has origins tracing back to the early Aztecs around 700 A.D.

It was not until around the 16th century that Europeans were introduced to this fruit when the early explorers set sail.

The Europeans admired the tomato for its beauty but believed that it was poisonous, as its appearance was similar to the wolf peach.

More Information

Microwave:

Give carton a shake and pour 250g into a microwavable bowl. Stand on a microwavable plate. Heat at 800W for 4 minutes, stirring halfway through cooking.

Cooker:

Give the carton a good shake and pour contents into a saucepan. Heat gently for 5 minutes, stirring frequently but don't let it boil.

Water, tomatoes (21%), onions, cream (milk), butter (milk), sugar, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots, parsley], sunflower oil, turmeric], salt, fresh basil (0.19%), black pepper.

per 100g

Add a vibrant coloured pesto to the soup. It’s great fun bashing this together with a pestle & mortar. The trick is to have top notch ingredients. Blend 110g fresh basil, 150ml olive oil, 25g pine kernels and 2 garlic cloves together. Fold in 50g grated parmesan. Season with sea salt to taste.

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