Tomato and basil soup

Ingredients

Serves 6

  • 1 medium onion, diced
  • 3 large cloves of garlic, minced or finely chopped
  • 1.4 kg chopped fresh tomatoes
  • 1 large handfulfresh basil, roughly chopped
  • 2 teaspoons fine sea salt, or to taste
  • 1 teaspoon freshly ground black pepper or to taste
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Step by step

  1. Put the oil in a large pan and heat on medium.
  2. Once the oil is hot, add the onions and cook for 2 to 3 minutes until just starting to turn golden at the edges.
  3. Add the garlic and cook for 1 minute more, stirring frequently.
  4. Add the chopped tomatoes. Bring to a simmer and cook for 5 to 6 minutes until the tomatoes are just starting to break down. The smaller the tomato pieces, the quicker this will happen. Larger chunks might take a couple minutes more.
  5. Remove from the heat and add the basil, salt and pepper then blend with a blender in the pan. You can make it really smooth or leave some lumps in if you prefer a chunkier soup. It can be eaten hot or cold depending on the weather and your preference.
  6. You can keep leftovers in the fridge for 4-5 days and in the freezer for up to 3 months. Defrost overnight in the refrigerator before heating through gently.