Tomato and basil soup

Posted by adm On October - 30 - 2011

How to cook Tomato and basil soup


  • 1 tablespoon olive oil
  • 1 large brown onion, shredded
  • 2 garlic cloves, low
  • 300g sebago potatoes, raw, shredded
  • 600g tomatoes, shredded
  • 2 tablespoons tomato spread
  • 3 cups chicken strain
  • 1/4 cup fresh basil leaves

How to:

  • Follow tone 1 of pumpkin soup (see related recipe), replacing pumpkin with tomatoes. Add tomato spread. Cook for 1 second.

  • Follow tone 2.

  • Add basil. Commingle, in batches, until quiet. Service.

  • You could replace chicken stock with kick, vegetable or salt-reduced strain.

    Serve soup topped with fresh herbs, chilli flakes, pure emollient, sour drub, croutons or cooked chopped bacon.

    Serve soup with crusty breadstuff, bread rolls or pappadums.

    To blend soup, use a stick liquidizer, jug blender or food processor.

    Freezer tip: This soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high heating. Continue recipe, adding extra stock if requisite.

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