tomato and basil soup
Course: Lunch, Light BitesCuisine: Hospitality, British, careDifficulty: Easy
Servings
10
servingsCooking time
30
minutesIngredients
2 kg 2 Tomatoes
2 2 Onions
6 6 Garlic Cloves
100 ml 100 Balsamic Glaze
15 g 15 Basil
1 tsp 1 Paprika
1.5 ltr 1.5 Vegetable Stock
200 ml 200 Double Cream
25 g 25 Sugar
Salt & Pepper
Directions
- Quarter the tomatoes and add to a tray with the balsamic glaze and a splash of oil. Season with salt and pepper. Mix well and roast at 210c for 20 minutes.
- Slice the onions and dice the garlic, add both to a pan with oil and cook on a low heat until translucent.
- Once the tomatoes are cooked, add to the pan with 1.5ltr vegetable stock, paprika and basil and cook for 5 minutes on a medium heat.
- Add the double cream and heat for 2 minutes, then sprinkle in the sugar.
- Remove from the heat and blend. Make sure to blend for as long as possible to achieve a smooth texture. Taste and add more seasoning if needed.
- Serve with warm buttered ciabatta.
Notes
- Use in-season British tomatoes for full flavour, rich nutrients and a lower cost dish.
