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.


Recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking.

By the way - don't forget to ask all your guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in a chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy post first.