Friday, 30 April 2010

Tomato and Basil Soup

This is one of my favourite soups, and really easy to make. It keeps in the fridge for a few days and freezes perfectly. It also makes a great meal with some homemade rye bread and a few kidney or borlotti beans. As a snack to keep in a thermos flask its a perfect hunger killer.

Tomato and Basil Soup
Serves: 5

400g chopped tomatoes
1 beef stock cube / vegetable stock cube
400g cherry tomatoes
15 leaves basil
2 cloves garlic
1 tsp olive oil
1 tsp sugar
300 ml water

Pour the oil into the sauce pan and add in the cherry tomatoes and roll them around a bit.
Then spoon out the oiled tomatoes onto an oven tray with a few basil leaves and roast for 20 minutes.
Meanwhile, add the finely chopped garlic and onion to the pan with the remaining oil and fry until softened.
Add the chopped tomatoes with the tea spoon of sugar and the remaining basil leaves.
Leave the pan to simmer, stirring occasionally for approximately 20 minutes.
Add the stock cube and water to the pan and simmer for 10 minutes more.
Add the roast tomatoes, basil leaves and any juices to the pan.
Simmer for a further 5 minutes and then remove from heat and blitz.

55 calories per serving, 1.4g F, 0.2g SF, 10.0g C, 6.0g S, 2.3g Fb, 2.0g P

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