With local tomatoes now in abundance, this is an ideal time to make a pot of summer tomato soup. This recipe produces a thin, flavoursome soup with just a hint of basil. Just right for a light lunch with some crusty bread.
Summer Tomato Soup
- Preparation time: 30 minutes
- Cooking time: 30 minutes
- 60 ml (2 fl oz) extra virgin oil (¼ cup)
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 16 large ripe tomatoes
- 240 ml (8 fl oz) chicken stock (1 cup)
- handful fresh basil leaves, plus extra for garnishing
- salt and freshly ground black pepper
- large saucepan, a stock pan works well
- Heat the oil in the pan over a medium heat.
- Add the onion and garlic. Stir to coat with the oil and then reduce the heat and cook gently for 3 minutes.
- 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.
- Stir in the chicken stock, basil leaves, and seasoning and let it simmer for a further 10 minutes.
- Remove from the heat and let it cool. Strain through a sieve, pushing through all the juice from the vegetables.
- In a clean pan, reheat the soup and serve garnished with a few basil leaves along with some crusty bread.