Sunday, 9 February 2014

Tomato & Basil Soup Recipe

Tomato soup is a lovely winter warmer and this homemade version is so much more flavoursome than the shop bought kind. The basil in it really lightens it.  
You can serve it with gluten free crusty bread or a grilled cheese sandwich. I like to serve it with a grilled cheese and green pesto sandwich. It really compliments the basil in the soup.
(Serves 2-3)
2 medium carrots, peeled and diced
1 red onion, diced
1/2 GF vegetable stock cube
750ml boiling water
3 medium tomatoes, quartered
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
Salt & pepper
Single cream (to taste)
1/2 bunch basil
Sunflower oil
Heat a glug of oil in a large saucepan then add the carrots and onion. Sauté for 20 minutes with the lid on until softened, stirring regularly. 

Next add the fresh tomatoes, tomato puree, stock cube, water and tinned tomatoes. 

Bring to the boil, then simmer for a further 20 minutes (lid off) until slightly reduced. Stir in the basil leaves and then blend with a hand blender but leave some chunks. 

Season and serve with a drizzle of cream (to taste). 

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