Tomato and fresh basil soup recipe

Recipe for tomato and fresh basil soup in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 pounds ripe italian pump tomatoes, roughly chopped
• About 3 cups vegetable stock
• 1/2 cup dry white wine
• 2 tablespoons sun dried tomato paste
• 2 tablespoons shredded fresh basil
• 2/3 cup double cream
• Salt and freshly ground black pepper
• Whole basil leaves, to garnish

How to make tomato and fresh basil soup

• Heat the oil and butter in a large saucepan until foaming.
• Add the onion and cooke gently for about 5 minutes, stirring, until the onion is softened but not brown.
• Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun dried tomato paste, with salt and pepper to taste.
• Bring to the boil, then lower the heat, half cover the pan and simmer gently for 20 minutes stirring occasionally to stop the tomatoes sticking to the base of the pan.
• Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
• Add the double cream and heat through, stirring. Do not, allow the soup to approach boiling point.
• Check the consistency and add more stock if necessary then season with salt and pepper.
• Pour into heated bowls and garnish with basil. Serve at once.

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