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New – Tomato & Basil Soup Recipe

tomato-soupA very easy quick soup to make, but it’s delicious. Please give it a try.

Serves 4

500g cherry and plain tomatoes (mixed)
3 cloves of garlic, peeled and finely sliced
Large bunch of basil, leaves picked, stalks finely chopped
Good quality extra virgin olive oil
Sea salt and freshly ground black pepper
2x 400g tins of good quality plum tomatoes


•    Prick tomatoes toss them with one sliced garlic clove & quarter of the basil leaves.
•    Drizzle with the olive oil and sprinkle with the salt and pepper.
•    Put in a roasting tray, cook in oven 180 Celsius/ Gas 4 for about 20 mins.
•    Heat a glug of olive oil in a pot and add the remaining garlic and the basil stalks.
•    Stir around and gently fry for a minute until softened.
•    Add the tinned tomatoes, then fill the tin with water and add.
•    Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.
•    Tear in the rest of basil leaves & let the soup sit on a low heat for 10 minutes.
•    Roasted tomatoes will now be done, add to soup, inc sticky bits from the  tray.
•    Give the soup a good stir.
•    When it’s ready strain it through a tomato strainer.
•    Return to heat for a few minutes, add 6-7 tablespoons of olive oil, & dish out.

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