Fresh tomato soup with basil oil
- Portion size: Serves 6
- Hands on time 30 mins
- Difficulty: easy
This fresh tomato soup recipe is a quick and easy lunch or starter, and is ideal for vegetarians and vegans.
There’s plenty of fresh tomato ideas in our summer starter recipes collection.
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Ingredients
- 2 onions, quartered
- 1 garlic clove
- 8 tbsp olive oil
- 1kg ripe tomatoes
- 600ml vegetable stock
- 2 tbsp tomato purée
- 12 fresh basil leaves
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Method
- 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.
- 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.
- 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.
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