Creamy Tomato Basil Soup

The trick with a canned-tomato soup is to build proper depth: soften the onion slowly, roast the garlic in butter, and cook the tomato paste until it turns brick red.

Serve with my crispy quesadillas for grown-up dunking.

Ingredients

Instructions

1. Warm the oil and butter in a large pot over medium heat. Cook the onion 8 minutes until sweet and soft.
2. Add the garlic and cook 1 minute, then stir in the tomato paste and cook 2 minutes until brick-red.
3. Pour in the tomatoes (crush with your hands), stock, sugar and a big pinch of salt.
4. Simmer 15 minutes. Off the heat, stir in the cream and basil.
5. Blend smooth with an immersion blender. Taste, season, serve with extra basil and a swirl of cream.

Cooking tips

• Whole peeled tomatoes give sweeter, richer soup than pre-chopped.
• Cook the tomato paste properly — this is where the depth comes from.
• Freezes for 3 months. Add the cream after reheating so it doesn't split.

More like this

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