About this recipe: This rich soup blends the flavours of garden fresh basil and oven roasted tomatoes.
this is a lovely soup, i sieved after blending as a tweaker advised, i did add more basil when heating the soup up and a little tip regarding the garlic, before putting the garlic cloves into the dish. cut the hard end off (where it was joined to the stalk) leaving the skin on. once cooked its very easy for the inside to slide out, rather than having to squeese it out. - 16 Sep 2010
Altered ingredient amounts. Thanks so much for this recipe. This was my very first attempt at making soup and it was absolutely delicious! I took advice from other tweaks on here and roasted a red chilli along with the tomatoes and garlic, only added 250ml of stock, sieved after blending and added the basil after sieving and before reheating ready to serve. Made a thick, silky smooth soup that everyone wanted the recipe for! - 19 May 2010