Wednesday, 8 October 2008

Tomato and Basil Soup

Soups are very versatile and can be made using so many different ingredients. One of the great things I find about soup is that you can put a selection of ingredients into a pan with some stock, let the mixture bubble away for a little while and within no time at all you have made a delicious, flavourful, home-made soup with very little effort.

Many soups are very quick and easy to make and this is no exception. You can simply combine a few key ingredients with some herbs or spices and after a little while have a delicious bowl of soup. Some soups make ideal appetizers to a meal while others are enough to be a meal in themselves. I had this soup for my dinner along with some homemade crusty bread and it was delicious. There are light and refreshing soups that are chille and are ideal for summer dining. Then there are rich and creamy soups perfect for an autumn meal shared with family. Whichever kind of soup you choose it is well worth the effort to create your own fresh and flavourful soup in your own kitchen.

I really fancied a bowl of soup last night when I got home. I had a fridge full of tomatoes as my lovely father in law has been growing them in his greenhouse and has rather a lot. So I thought the perfect way to use some up was by making soup. This recipe is so quick and easy to do yet completely delicious.

Serves 4

1 tablespoon olive oil
25g butter
1 medium onion, finely chopped
900g ripe tomatoes, chopped
1 garlic clove, chopped
750ml vegetable stock
120ml dry white wine
2 tablespoons tomator puree
2 tablespoons shredded fresh basil plus a few whole leaves to garnish
150ml double cream
salt and freshly ground black pepper

Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about five minutes, stirring frequently until softenened but don't allow to brown.

Stir in the chopped tomatoes and garlic then add the stock, white wine and tomato puree with salt and pepper to taste. Bring to the boil then lower the heat. Cover the pan and simmer gently for about 20 minutes, stirring occasionally.

Pour the soup into a food processor or blender. Add the shredded basil and blend to a puree. Using a wooden spoon press the soup through a sieve into a clean pan.

Stir in the double cream to the soup and heat through. Do not allow the soup to boil. Check the consistancy and add a little more stock if it is too thick. Adjust the seaoning to your taste and then pour into bowls. Garnish with some whole basil leaves and serve with some crusty bread.

1 comment:

Coby said...

My mum always grows a ton of tomatoes, I mustmustmust use this recipe soon:) Thanks Teresa!