FRESH TOMATO & BASIL SOUP
Fresh, pungent basil, the perfect partner to organic tomatoes straight off the vine. This soup is simple, delicious and versatile, equally at home as a satisfying winter warmer, or served chilled, with truffle oil-infused ice cubes on a summer lawn.
Preparation Time:10 minutes
Cooking Time:35 minutes
Level of Difficulty:Easy
- 2-3 onions, chopped
- 1 medium carrot, rough chopped
- 1 small potato, rough chopped
- 1.5 lbs. tomatoes, quartered
- 2-3 bay leaves
- 0.5 oz. sun-dried tomatoes
- 2 sticks celery, chopped
- 1-2 tsp. vegetable stock powder
- 1-2 clove garlic
- 2 tbsp. freshly chopped basil (preferable), or 1-2 tsp. dried basil
- 10 oz. full cream milk (optional) and/or 4-5 oz. cream
- Sauté the onion, garlic, carrot and celery in a little olive oil for about 5 minutes until softened. Be careful not to let the onion brown. Add the dried basil, if using. Add the potato and sauté some more until the potato begins to stick. Then add the tomatoes, bay leaves and sun-dried tomatoes. Add enough water or stock to cover the vegetables and simmer for half an hour until tender.
- Remove the bay leaves and blend, adding more water and enough milk/cream to give the desired consistency. Do not boil once the cream is added. Roughly chop the fresh basil and stir most of it into the soup. Season to taste.
- To serve, sprinkle with the remaining fresh basil.