14 November 2015

Skin Food: The Best Tomato and Basil Soup



It won't be long before you'll find me tucked under a blanket devouring spoonful after spoonful of vegetable soup of some sort each and every dinner time - I feel like it's just one big bowl of steaming goodness and often get the cravings for it when I feel something is lacking from my diet or when the cold times hit and it can step in as a bit of an immune boost. Tomato soup was once my least favourite options, but homemade with nothing but a bunch of freshness and all the right herbs and spices, it's fast become a fave - so much so that more often than not, I head back to the hob for a refill of leftovers (if any)...

Serves 4
For the soup:
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
4 tomatoes, chopped
1 can chopped tomatoes
1 mug vegetable stock
1 handful fresh basil
Salt and black pepper

For the drizzle: 

1 handful fresh basil leaves
1 clove garlic, minced
2 tbsp olive oil


Heat up a lug of olive oil in a large pan on a medium heat and add in your chopped veg minus the tomatoes. Simmer until onions are golden and carrots are soft. Pour in 1 mug of vegetable stock and add in both the fresh chopped tomatoes and the tinned. Throw in a handful of fresh basil and season with salt and black pepper, leave to simmer for 20 minutes. Add soup to a blender and blitz until smooth. Serve in a large bowl and finish with drizzle if desired; blitz up all three ingredients in a small blender then transfer to a pan to warm through. Using a teaspoon, drizzle over the top of the steaming soup, grab a soup spoon and get slurping!
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