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Tomato and Basil Soup Recipe

So easy to cook, this tomato and basil soup recipe will please the whole family.

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Tomato and Basil Soup

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PRINTER FRIENDLY VERSION

COOK'S NOTES FOR TOMATO AND BASIL SOUP

Basil and tomato have flavours that go together ideally and this soup is a perfect example of that. Tomatoes are always best fresh from the garden but in a soup canned tomatoes really are just as good. Buy good quality Italian tomatoes and you will have the best flavour and sweetness. Fresh basil is essential and it should be chopped and added to the soup only a few minutes before serving for maximum taste.

If you plan to freeze this basil and tomato soup then remember not to add the cream before freezing. Add the cream after the soup has been defrosted and you are warming it up.

INGREDIENTS                         

400g can of chopped tomatoes
250ml (just under half a pint) of vegetable or chicken stock
1 medium onion
1 medium carrot
1 garlic clove
3 tablespoons olive oil
2 tablespoons of double cream
A handful of basil
1 tablespoon of tomato concentrate
2 teaspoons of sugar (optional)
Salt and pepper to taste

PREPARATION TIME

: 10 minutes

COOKING TIME

: 35 minutes

DIFFICULTY LEVEL

: Very easy

FREEZE

? Yes but add cream after defrosting

SERVINGS

: 2 main meals or four starters

COOKING EQUIPMENT

: 1 largish pan.
Some of the ingredients for Tomato and Basil Soup
Ingredients for Tomato and Basil Soup

PREPARATION

Top and tail the onion, peel it and chop.
Grate the carrot.
Top and tail the garlic clove, peel it and finely chop.
 

RECIPE INSTRUCTIONS

STEP 1

Add the olive oil to the pan on a medium to low heat. Add the onions and carrots to the pan and stir them well to ensure everything is coated in the olive oil. Fry them for about 15 minutes until the onions and carrots are softened but not browned.
Add the tomatoes, stock, garlic, sugar and concentrated tomato, stir well and simmer on a medium low heat for 15 minutes.

STEP 2

Pour the soup into a food mixer and blend until reasonably smooth. Pour the mixture back into the pan and reheat for a couple of minutes. Add the cream and chopped basil then stir the soup well. If you plan to freeze the soup only add the cream just before serving.
Serve into warm bowls with some crusty bread.
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Copyright 2006 - 14 David Marks. All rights reserved.