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Fresh tomato soup with basil oil recipe

By Bren Parkins Knight

Serving instructions

1. Serves 4-6
2. Ready in 30 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This splendid soup is ideal for vegetarians.

Ingredients

1. 2 onions, quartered
2. 1 garlic clove
3. 8 tbsp olive oil
4. 1kg ripe tomatoes
5. 600ml vegetable stock
6. 2 tbsp tomato purée
7. 12 fresh basil leaves

Method

1. 1. Using the Food Processing Attachment, fitted with the Knife Blade, chop the onions and garlic. Add to a saucepan and fry gently in 2 tablespoons oil for 5-10 minutes.
2. 2. Using the Food Processing Attachment, chop the tomatoes and add to the pan with the stock and purée. Bring to the boil, cover and simmer for 15 minutes.
3. 3. Blend the basil and remaining oil in the Multi-Mill, until smooth. Using the Sieve fitted with the Fine Screen, rough side uppermost, sieve the soup. Reheat, season and serve drizzled with the basil oil.

Chef's tip

This recipe is made using the Kenwood Chef and its attachments.

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