Tomato Soup
This creamy tomato basil soup is a comforting and flavorful dish that is perfect for any time of the year. Made with ripe tomatoes, fragrant garlic, fresh basil, and a touch of cream, this soup is both hearty and decadent. Pair it with some grilled ciabatta for a satisfying meal that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 2kg/4lb 4oz mixed ripe tomatoes
- 3 garlic
- 1 handful fresh basil
- 1 tbsp tomato purée
- 4 tbsp olive oil
- 1 litre/1¾ pints hot vegetable stock
- and freshly ground saltblack pepper
- 2-3 tbsp caster sugar
- 150ml/5fl oz double cream
- 1 ciabatta
Instructions
- Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
- Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
- Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
- Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée.
- Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar.
- Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
- Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
- Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
- To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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