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.