A rustic tomato and basil soup

Perfect for using up a glut of tomatoes from your greenhouse.

  • Categories
  • Archives
    • News & Events
  • Categories
  • Archives
  • 2 Aug

    Recipe: Tomato and basil soup

    Shop bought soup can be one of the worst offenders for hidden sugar, our Community Food Support Worker, Beth shows you how to make your own.

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    SERVES 2
    Prep time: 5 minutes
    Cooking time: 20 minutes
    Total time: 25 minutes
    Ingredients
    • 2kg/4lb 4oz mixed ripe tomatoes, roughly chopped
    • 3 garlic cloves, roughly chopped
    • 1 handful fresh basil leaves, plus extra to serve
    • 1 tbsp tomato purée

     

     

    • 4 tbsp olive oil, plus extra to serve
    • 1 litre/1¾ pints hot vegetable stock
    • salt and freshly ground black pepper
    • 150ml crème fraiche, plus extra to serve
    • 1 ciabatta loaf, thickly sliced, to serve
    Method
    1. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
    2. Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
    3. Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
    4. Transfer the soup mixture to a food processor and blend to a purée.
    5. Return the blended soup to the pan and season, to taste, with salt and freshly ground black pepper.
    6. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
    7. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
    8. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
    9. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.