Thank Goodness for Soup!

Yes, I have been soup making – again.  You can expect more of this.

Second soup-making session of the season

I had the sudden desire to make soup again yesterday.  Tomato and Basil this time.  Even though I say so myself, it was pretty good!

Recipe for Tomato and Basil Soup 

(Makes enough to serve 8). 

The equipment you will need:

Soup making ute sils
Equipment for making soup
  • a sharp veg prep knife
  • a veg peeler
  • a chopping board
  • a large soup pan
  • a wooden spoon
  • a hand blender

Ingredients

Tomato and Basil Soup ingredients
Everything you need to make Tomato and Basil Soup
  • 2 tablespoons olive oil
  • 1 large or 2 small onions, peeled and chopped
  • 2 large cloves of garlic, peeled and chopped
  • 1 large baking potato, peeled and chopped
  • 2 tablespoons tomato purée
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • Few shakes of ground white pepper
  • 2 veg stock cubes I used https://www.oxo.co.uk/
  • 2 1litre cartons of tomato juice
  • 1 tin tomatoes
  • Large handful fresh basil

Step 1

Peel and chop the veg

Prepared veg for Tomato and Basil Soup
Prepared veg for Tomato and Basil Soup

Step 2

Heat the oil. Sauté the onion and garlic for 3 minutes until translucent.  Add the diced potato.  Cover and cook on a low heat until potato is tender about 5 minutes. Add the tomato purée and white wine vinegar. Crumble in the stock cubes, stir well, cover and cook for 2 further minutes. Add the seasoning. Stir well.  Add the tinned tomatoes. Cover and cook for 3 minutes.  Add the 2 x 1 litre cartons of tomato juice. Stir. Cover and cook for a further 15/20 minutes or until all veg are tender.

Step 3

Remove from the heat.  Add all the basil (I don’t think it is possible to have too much basil, although it is possible to have too little!)  Blitz with a hand-blender. Serve hot,  or portion and freeze when cold.

Tomato and Basil Soup
Freshly made Tomato and Basil Soup

To make it even more heart-warming, sprinkle on grated mature cheddar cheese and serve with crusty bread.

 

Leave a Reply

Your email address will not be published.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