Tomato and Basil Soup
Sweet tomatoes, golden onions and fragrant basil come together in a classic soup. Smooth, rich, and finished with a drizzle of olive oil - perfect for dipping fresh Hovis® White Sourdough. A simple recipe that never goes out of style!
Made with Hovis® White Sourdough
Preparation time: 10 mins
Cook time: 25 mins
Serves 6
Ingredients
- 1 tbsp olive oil
- 1 onion (roughly chopped)
- 1 carrot (peeled and roughly chopped)
- ½ bunch fresh basil (stalks finely chopped and leaves picked)
- 2 garlic cloves (finely sliced)
- 2 x 400g tin plum tomatoes
- 750ml vegetable stock (made from 1 stockpot),
- Extra virgin olive oil
- Hovis White Sourdough (to serve)
Tip
For an even richer flavour, use good-quality tinned plum tomatoes and let them cook down until slightly caramelised before adding the stock. If you like a touch of creaminess, stir in a spoonful of mascarpone or cream just before serving.Method
Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, basil stalks and garlic and cook gently for 8-10 mins until softened and lightly golden, stirring regularly.
Add the plum tomatoes, scrunching them with your hands as they go in along withthe veg stock. Increase the heat and bring the soup to a boil.
Reduce the heat and cover with a lid. Cook for 10-15 mins, until thickened.Season to taste.
Blend with a stick blender until smooth. Keep the soup covered with a lid overa low heat until ready to serve.
Divide between the bowls. Drizzle with extra virgin olive oil, top with basil leaves and finish with a twist of black pepper. Enjoy with fresh Hovis White Sourdough
