Tue, 14 January 2025
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 x 400g tins of quality whole plum tomatoes
- 500ml vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 200ml double cream
- Fresh basil leaves
- Sea salt and freshly ground black pepper
- Optional: crusty sourdough bread to serve
Method:
1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened (about 5-7 minutes).
2. Add garlic and cook for another minute until fragrant.
3. Add tinned tomatoes, vegetable stock, and tomato paste. Bring to a simmer.
4. Reduce heat and simmer gently for 20-25 minutes.
5. Using a hand blender or transfer to a regular blender, blend until smooth.
6. Stir in cream and season with salt and pepper to taste.
7. Warm through gently (do not boil).
8. Serve with a swirl of cream, fresh basil leaves, and crusty bread.
Tips:
- For dairy-free option, substitute cream with coconut cream
- Soup can be frozen before adding cream
- Use the best quality tinned tomatoes you can find for the best flavour
