Delicious and flavourful, this soup is great for a quick one-pan weeknight meal.
It is the perfect light accompaniment to my chive and pickle cheese puffs (recipe coming soon,) or just by itself with a thick slice of toast.
Easy tomato soup
Description
Sometimes in the weekend I like to make a hot lunch for my family to share, and this soup was created when I decided to whip up a batch of chive and pickle cheese puffs, but I wanted something to serve them with.
The soup makes enough for four small portions, perfect for a light meal.
Ingredients
Soup
To serve
Instructions
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Heat a generous glug of olive oil in a medium-sized saucepan over a medium heat. Add garlic and sauté until the cloves are starting to lightly colour.
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Stir in the diced onion and continue cooking over a low heat until translucent, but not browned.
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Add the stock, one tin of tomatoes, basil and salt.
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Simmer uncovered until reduced by about one-third (approximately 15 minutes.)
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Remove 3/4 of the basil, then blend with an immersion blender until smooth.
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Add the remaining tin of tomatoes, and bring back to a simmer.
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Stir in a small knob of butter (or extra virgin olive oil if you prefer,) along with a couple of good grinds of black pepper.
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Taste and adjust seasoning if required.
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Ladle into bowls, top with fresh basil and a light drizzle of extra virgin olive oil. Serve with bread (or my chive and pickle cheese puffs.)
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Enjoy x
