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Creamy Tomato and Basil Soup

Smooth, rich tomato soup with a swirl of cream and fresh basil. Takes 25 minutes, uses pantry staples, and beats any tin hands down.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Lunch, Starter
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tins (800g) chopped tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp dried basil
  • 300ml vegetable stock
  • 50ml single cream
  • 1 handful fresh basil leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Pour in the chopped tomatoes, vegetable stock, sugar, dried basil, salt and pepper. Bring to a simmer.
  4. Cook for 15 minutes, stirring occasionally, until the soup has thickened slightly.
  5. Remove from heat and blend with a stick blender until completely smooth.
  6. Stir in the cream and most of the fresh basil, reserving a few leaves for garnish.
  7. Ladle into bowls and top with the remaining basil leaves.