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:
- a sharp veg prep knife
- a veg peeler
- a chopping board
- a large soup pan
- a wooden spoon
- a hand blender
Ingredients
- 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
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.
To make it even more heart-warming, sprinkle on grated mature cheddar cheese and serve with crusty bread.