Tomato Soup with Basil
Cooking Time: 1 hour
Preparation Time: 15 mins
Servings: 5
Fresh homemade tomato soup - there's nothing like it. Ideal when tomatoes are in season and plentiful. If prepared with vegetable stock it will be suitable for vegetarians.
Ingredients:
½ ltr Recipere Chicken or Vegetable stock
3 lb ripe tomatoes, peeled and chopped
1 large onion, peeled and finely chopped
1 clove of garlic, crushed
1 large potato, peeled and grated
fresh basil leaves
1 tablespoon tomato purée
salt and freshly ground pepper to taste
1 tablespoon of olive oil
a knob of butter
Method:
1. Peel the tomatoes (place tomatoes in to a bowl and pour boiling water over, leave
a few seconds, drain; the peel should come off easily).
2. Sweat the chopped onion in the heated olive oil until soft.
3. Add the chopped tomatoes, tomato purée, crushed garlic, salt and pepper,
and some of the basil leaves and stir.
4. Pour the stock over it and let it simmer for 30 - 40 minutes.
5. Grate a potato into the soup and let it simmer for another 10 -15 minutes.
6. Blend it until smooth; if no pips are required push through a sieve.
7. Melt the butter in the soup.
8. Decorate with basil leaves, and serve with olive foccacia.