Tomato and Basil Soup
Updated: Apr 1
This is my really quick, easy and delicious recipe for homemade tomato and basil soup that doesn't involve a lot of ingredients. If you have a kid-safe knife the kids can get involved by chopping up the onions (you could use frozen chopped onions as an alternative and they won't make you cry!). You can use fresh garlic or a teaspoon of chopped garlic from a jar - I always keep one in the fridge for handiness. A teaspoon or two of dried basil can be substituted for the fresh basil leaves if you don't have a basil plant at home. Double the ingredients and freeze leftovers when cooled down.
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 tablespoon tomato purée
2 x 400g can chopped tomato
handful of fresh basil leaf
150 ml water
1 teaspoon balsamic vinegar
1 teaspoon caster sugar to sweeten (optional)
Black pepper to taste
Heat the olive oil in a large pan, then tip in the onion and garlic.
Cook over a moderate heat until the onion has softened, about 5 mins.
Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves.
Pour the water into the empty cans and swish around to remove the tomato residue inside and add to the saucepan.
Bring up to the boil.
Turn the heat down and leave to simmer for about 15 mins until thickened and full of flavour.
Stir in a teaspoon of balsamic vinegar. You can add a teaspoon of caster sugar and black pepper to taste.
If you like a smooth soup, use a hand blender at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
Serve with buttered crusty bread.