Fresh tomato soup with basil oil
- May 2006
- Serves 6
- Hands on time 30 mins
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.
- Dairy-free recipes
- Gluten-free recipes
- Vegan recipes
- Vegetarian recipes
- 2 onions, quartered
- 1 garlic clove
- 8 tbsp olive oil
- 1kg ripe tomatoes
- 600ml vegetable stock
- 2 tbsp tomato purée
- 12 fresh basil leaves
- 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.
This recipe is made using the Kenwood Chef and its attachments.
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