Fresh tomato and basil soup

Gavin Victor

Preparation time: 5-7 minutes

Cooking time: 30-40 minutes

30 ml olive oil
1 large onion
1 large carrot
4 cloves of garlic
410 g whole peeled tomatoes
6 large ripe tomotoes
2 ml sugar
750 ml chicken or vegetable stock
1 handful fresh basil
salt and ground pepper

Heat oil in a large saucepan. Add onion (chopped), carrot (peeled and grated) and 1/4 of the garlic, crushed, and sauté until soft, about 5 to 7 minutes. Add tomatoes (with juice), sugar, seasoning and stock and bring to the boil. Reduce heat, cover and simmer for 30 to 40 minutes. Add basil (chopped) and remaining garlic and adjust seasoning just before serving with crusty bread and cheese, like fat-
free Philadelphia.

Note: You can bulk up the soup with a can or two of drained cannellini beans or 250 ml macaroni.

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