Easy tomato soup
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.
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.
- 1 glug olive oil (generous)
- 130 g onion (one small onion, finely diced)
- 4 cloves garlic
- 20 g bunch of basil (fresh)
- 2 400g tins diced tomatoes
- 500 ml stock (I used vegetable)
- 1 knob butter (small, or substitute with extra virgin olive oil)
- 1 pinch salt
- pepper
- fresh basil leaves
- extra virgin olive oil
- Chive and pickle cheese puffs or bread (for dipping)
- 1 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.
- 2
Stir in the diced onion and continue cooking over a low heat until translucent, but not browned.- 3
Add the stock, one tin of tomatoes, basil and salt.
- 4
Simmer uncovered until reduced by about one-third (approximately 15 minutes.)- 5
Remove 3/4 of the basil, then blend with an immersion blender until smooth.- 6
Add the remaining tin of tomatoes, and bring back to a simmer.
- 7
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.- 8
Taste and adjust seasoning if required.- 9
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.)
- 10
Enjoy xEasy, Dinner, Soup, Tomato - 2
