Saturday, 8 August 2009

Fresh Tomato and Basil Soup

This is one of the easiest recipes ever and uses all those tomatoes that ripen quicker than you can eat them.

Fresh Tomato and Basil Soup
700g ripe tomatoes
1 medium onion
1 medium potato
2 tabsp. olive oil
275ml vegetable stock
1 clove garlic
8 basil leaves
black pepper
1. Slice and dice the potato and onion.
2 Cut the tomatoes into quaters - leave the skin on
3. Heat the oil in a large saucepan.
4. Add the onions and potatoes and cook for 5 mins without browning.
5. Add the chopped tomatoes and cook for a further minute.
6. Add the stock and garlic. Simmer for approx 25-30 mins. Stir from time to time.
7. When all the vegetables are soft remove from the heat.
8. Add the pepper and torn basil leaves.
9. Whizz until smooth.

This soup can be frozen and is just perfect in the winter months to remind you of those summer days when you were picking fresh tomatoes.
Eat with home-made bread

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