Summer Tomato Soup
 
 
Prepares: 8 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
  • Ingredients
  • 60ml (2 fl oz) extra virgin oil (ΒΌ cup)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 16 large ripe tomatoes
  • 240ml (8 fl oz) chicken stock (1 cup)
  • handful fresh basil leaves, plus extra for garnishing
  • salt and freshly ground black pepper
  • Equipment
  • large saucepan (a stock pan works well)
  1. Method
  2. Heat the oil in the pan over a medium heat.
  3. Add the onion and garlic. Stir to coat with the oil and then reduce the heat and cook gently for 3 minutes.
  4. Quarter the tomatoes and add to the pan. Increase the heat to medium and cook for 15 minutes, stirring occasionally while also breaking down the tomatoes. A potato masher works really well for this.
  5. Stir in the chicken stock, basil leaves, and seasoning and let it simmer for a further 10 minutes.
  6. Remove from the heat and let it cool. Strain through a sieve, pushing through all the juice from the vegetables.
  7. In a clean pan, reheat the soup and serve garnished with a few basil leaves along with some crusty bread.
Recipe by Recipes to Remember at http://www.recipes-to-remember.com/soups/summer-tomato-soup/