Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 large onion (chopped)
  • 2 cloves of garlic (crushed)
  • A handful of basil leaves roughly chopped (about 10g)
  • 1 tbsp tomato puree
  • 2 x 400g tins of chopped tomatoes
  • ½ L vegetable stock
  • 1 tbsp corn flour mixed with 2 tbsp. cold water
  • Salt and freshly ground pepper
  • One or 2 chopped basil leaves for garnish

Instruction

  • In a large saucepan heat the olive oil, then add the chopped onion and crushed garlic and sauté until softened (about 6 minutes). Stir every now and then, you don’t want the garlic to burn.
  • Add the chopped basil leaves, tomato puree, tinned tomatoes and vegetable stock and stir everything together well.
  • Bring the soup mixture to the boil, then turn down the heat and simmer for 20 minutes.
  • Blitz the soup mixture with a food processor / a liquidiser or blender.
  • Stir in the corn flour mixture and stirring every now and then allow the soup to simmer and thicken, roughly 5 minutes.
  • Season to taste and then ladle the soup into serving bowls and garnish with the basil leaves.