Summer Tomato Soup

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

8 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 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

Equipment

  • large saucepan, a stock pan works well


  • Method
  • 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.
Print Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *