Tomato and basil soup
For a gardener, there's nothing better than growing your own soup. Whether it's the time of year to sow your basil seeds or harvest your tomatoes, we've got a great recipe for you to keep and use.
Ingredients
- 2 medium onions
- 2 tbsp olive oil
- 1kg ripe tomatoes
- 1-2 cloves of garlic
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 1 litre chicken or vegetable stock
To serve
- 1 tbsp soured cream (optional)
- fresh basil
- freshly ground salt and pepper
- Finely chop 2 medium onions while heating 2 tbsp olive oil.
- Gently fry the onions until lightly coloured.
- Keeping an eye on the onions, halve or quarter 1kg ripe tomatoes depending on size.
- Peel, crush and add 1-2 cloves of garlic (depending on preference) heating gently for another couple of minutes.
- Remove from the heat and add 2 tbsp plain flour and 2 tbsp of tomato purée stirring for one minute.
- Add your cut tomatoes along 1 litre chicken or vegetable stock.
- Simmer gently for 30 minutes.
- If you prefer a smoother soup, blend in a blender.
- To serve add a tbsp of soured cream in a decorative swirl, a sprinkling of fresh basil and freshly ground salt and pepper.
Enjoy with a chunk of fresh bread at your allotment or community garden or maybe a toasted sandwich at home. What you don’t use immediately can be frozen.
Variation – grill some bacon until crisp enough to break into pieces and scatter over the soup.
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