How To Make Tomato & Basil Soup
Tomato & Basil Soup
In the summer, when tomatoes are both plentiful and inexpensive, this is a lovely soup to make.
Ingredients:
30ml/2 tbsp olive oil, 1 onion, chopped 2.5ml/2 tsp caster (superfine) sugar I carrot, finely chopped l potato, finely chopped I garlic clove, crushed 675g/I'2lb ripe tomatoes coarsely chopped
5ml/ 1 tsp tomato purée (paste) I bay leaf thyme sprig oregano sprig 4 fresh basil leaves, coarsely torn 300mll/2 pint/ 14 cups light chicken or vegetable stock 2-3 pieces sun-dried tomatoes in 30ml/2 tbsp shredded fresh salt and ground black pepper oil, drained basil
How to make :
1. Heat the oil in a large pan over low heat. Add the onion, sprinkle with the sugar and cook gently for 5 minutes.
2. Add the chopped carrot and potato, stir well, then cover the pan with a tight-fitting lid and cook gently for a further 10 minutes, until the vegetables are beginning to soften but do not let them colour
3. Stir in the garlic, tomatoes, tomato purée, bay leaf, thyme, oregano, torn basil leaves and stock and season to taste with salt and pepper. Cover the pan again with the lid and simmer gently for 25-30 minutes, or until the vegetables are tender
4. Remove the pan from the heat and press the soup through a sieve (strainer) or food mill to extract all the skins and seeds. Taste the soup and season again with salt and pepper.
5. Return the soup to the rinsed-out pan and reheat gently then ladle into four warmed soup bowls. Finely chop the sun- dried tomatoes and mix with a little of the oil from the jar. Add a spoonful to each serving, then sprinkle the shredded basil over the top and serve immediately.
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Thank You All, Be Happy Always And Keep In Touch.
 |
| Tomato & Basil Soup |
In the summer, when tomatoes are both plentiful and inexpensive, this is a lovely soup to make.
Ingredients:
30ml/2 tbsp olive oil, 1 onion, chopped 2.5ml/2 tsp caster (superfine) sugar I carrot, finely chopped l potato, finely chopped I garlic clove, crushed 675g/I'2lb ripe tomatoes coarsely chopped
5ml/ 1 tsp tomato purée (paste) I bay leaf thyme sprig oregano sprig 4 fresh basil leaves, coarsely torn 300mll/2 pint/ 14 cups light chicken or vegetable stock 2-3 pieces sun-dried tomatoes in 30ml/2 tbsp shredded fresh salt and ground black pepper oil, drained basil
How to make :
 |
| Tomato & Basil Soup |
1. Heat the oil in a large pan over low heat. Add the onion, sprinkle with the sugar and cook gently for 5 minutes.
2. Add the chopped carrot and potato, stir well, then cover the pan with a tight-fitting lid and cook gently for a further 10 minutes, until the vegetables are beginning to soften but do not let them colour
3. Stir in the garlic, tomatoes, tomato purée, bay leaf, thyme, oregano, torn basil leaves and stock and season to taste with salt and pepper. Cover the pan again with the lid and simmer gently for 25-30 minutes, or until the vegetables are tender
4. Remove the pan from the heat and press the soup through a sieve (strainer) or food mill to extract all the skins and seeds. Taste the soup and season again with salt and pepper.
5. Return the soup to the rinsed-out pan and reheat gently then ladle into four warmed soup bowls. Finely chop the sun- dried tomatoes and mix with a little of the oil from the jar. Add a spoonful to each serving, then sprinkle the shredded basil over the top and serve immediately.
You Can Also Read...
Thank You All, Be Happy Always And Keep In Touch.
Yeamy��
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