Tomato and Basil Soup Recipe

Ingredients

• 30ml/2 tbsp olive oil

• 1 onion, chopped

• 2.5ml/1/2 tsp caster sugar

• 1 carrot, finely chopped

• 1 potato, finely chopped

• 1 garlic clove, crushed

• 675g/1 1/2 lb ripe tomatoes, roughly chopped

• 5ml/1 tsp tomato puree

• 1 bay leaves

• 1 thyme sprig

• 1 oregano sprig

• 4 fresh basil leaves, roughly torn

• 300ml/1/2 pint light chicken or vegetable stock

• 2-3 pieces sun-dried tomatoes in oil

• 30ml/2 tbsp shredded fresh basil leaves

• salt and ground black pepper

Serves 4

Method:

1. Heat the oil in a large saucepan, add the onion and sprinkle with the caster sugar. Cook gently for 5 minutes.

2. Add the chopped carrot and potato, cover the pan and cook over a low heat for a further 10 minutes, without browning the vegetables.

3. Stir in the garlic, tomatoes, tomato puree, herbs and stock, and season to taste with salt and pepper. Cover the pan with a tight-fitting lid and cook gently for about 25-30 minutes, or until the vegetables are tender.

4. Remove the pan from the heat and press the soup through a sieve or food mill to extract all the skins and pips. Season again with salt and pepper to taste.

5. Reheat the soup gently, then ladle into four warmed soup bowls. Finely chop the sun-dried tomatoes and mix with a little oil from the jar. Add a spoonful to each serving, then scatter the shredded basil over the top.