the Recipe for our
Creamy Tomato & Basil Soup
INGREDIENTS
- A good knob of butter
- 1 very big, or 2 medium onions, finely chopped
- 2 tins of chopped tomatoes
- 1-1 1/2 pints (500-750ml) of tasty stock
- A generous glug of cream
- A few sprigs of fresh basil, chopped
- Pinch of salt, pepper and sugar
METHOD
- Sweat the onions in a knob of butter with salt and pepper until nice and soft.
- Add the tomatoes, picking out any green or hard bits.
- Simmer for 5 minutes then add stock.
- Cook for another few minutes.
- Add sugar, and season to taste.
- When everything is soft, liquidise really well, then sieve.
- Finally, just before serving add cream and freshly chopped basil.
Coeliac
Friendly
Ready
60mins
Veggie
Friendly
Award
Winning!!!
Tip - Make sure you liquidise this really well while it is still hot.
Don't ask me why but when we tried liquidising it cold, it split the soup and made it a nasty, fake-looking orange!
