Tomato and Basil Soup recipe
information
Fresh tomato soup is highly superior to tinned varieties. Sun-ripened tomatoes give the sweetest flavour, so this soup is ideally made in the summer with almost overripe tomatoes. The pasta may be omitted or replaced by the same amount of rice.
Preparation time : 15 minutes,
Cooking time : 30 minutes,
Calories per serving: 160
ingredients
Summer ripe, pureed tomatoes enhanced by basil.
2 lb (900 g) ripe tomatoes
2 tablespoons olive oil
2 cloves garlic
2 tablespoons tomato puree
1 1/4 pints (725 ml) vegetable stock
1 teaspoon caster sugar
1 1/2 oz (40g) small pasta shapes
1 bunch fresh basil or lovage
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic
2 tablespoons tomato puree
1 1/4 pints (725 ml) vegetable stock
1 teaspoon caster sugar
1 1/2 oz (40g) small pasta shapes
1 bunch fresh basil or lovage
Salt and freshly ground black pepper
method
1. Chop the tomatoes. Heat the oil in a saucepan and gently saute the garlic for 2 - 3 minutes. Add the tomatoes, tomato puree, stock and sugar. Bring to the boil, reduce the heat and simmer for 20 minutes.
2. While the soup is simmering, cook the pasta shapes in boiling, salted water until tender. Drain and keep to one side in cold water.
3. Pass the tomatoes and liquid through a sieve, or puree in a liquidiser and pass through a fine sieve.
4. Drain the pasta and add to the soup. Reheat gently. Reserving 6 whole leaves, finely chop the basil and stir into the soup. Season to taste, garnish with the basil leaves and serve.
2. While the soup is simmering, cook the pasta shapes in boiling, salted water until tender. Drain and keep to one side in cold water.
3. Pass the tomatoes and liquid through a sieve, or puree in a liquidiser and pass through a fine sieve.
4. Drain the pasta and add to the soup. Reheat gently. Reserving 6 whole leaves, finely chop the basil and stir into the soup. Season to taste, garnish with the basil leaves and serve.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
