Tomato & Basil Soup
Ingredients:
200g Tomatoes
125ml Double Cream
1 Tablespoon of Butter
200ml Vegetable Stock
1 Teaspoon of Sugar
9 Leaves of Fresh Basil
Pinch of Salt
Pinch of Ground Black Pepper
Method
- Chop 200g of tomatoes up into small pieces and place in a large saucepan.
- Pour 200ml of vegetable stock into the saucepan over the tomatoes.
- Place the pan on a medium heat and simmer for 10 minutes.
- Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
- Pour in 125ml of double cream and stir.
- Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
- Add a pinch of salt and a pinch of black pepper to the soup and stir.
- Remove the soup from the heat and purée in a blender or with an immersion blender.
- Serve hot or cold.
- Top Tip
Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.
Recipe by Hannah Crawford
Photography by Erik Mclean.
