Tomato and basil soup


It's tomato season, hurrah! If like me you are faced with a sudden glut from the greenhouse, try making this delicious vegan and dairy-free tomato and basil soup. I had some last night and I can assure you that you will be amazed at how good something so simple can taste.


Serves 4 

1 onion
2 cloves of garlic
2 tbsp olive oil
500g tomatoes
500ml water
1 sprig parsley
handful of basil
1 tsp salt

Dice the onion and slice the garlic thinly; fry gently in the olive oil until soft, but not brown. Wash the tomatoes and slice in half/quarters if they are big. Add them to the pan with all the other ingredients. Simmer for half an hour until the tomatoes are completely cooked, then rub everything through a sieve. If necessary, use a hand-held blender to get a completely smooth mix. Season to taste with salt and pepper.

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