About this recipe:This soup is easy to prepare with tinned tomatoes to save time, but obviously you can use fresh tomatoes which have been peeled and puréed. With cream and goat cheese, the soup is satisfyingly creamy. If you'd like a lighter version, replace the cream with milk.
2 tablespoons olive oil
1 onion, chopped
1 good handful chopped fresh basil leaves
1 chicken stock cube, dissolved in a bit of hot water
salt and freshly ground black pepper to taste
2 (400g) tins whole peeled tomatoes, with juice
1 teaspoon caster sugar
1 teaspoon harissa (optional)
150g fresh goat cheese, crumbled
200ml double cream
6 pinches basil, for garnish
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Method Prep:10min › Cook:25min › Ready in:35min
In a large pot, heat olive oil over medium heat and cook onion until browned. Add the basil and dissolved stock cube, and season with salt and pepper. Simmer 10 minutes, then add tomatoes, sugar and harissa and cook for 10 minutes.
Remove from heat, add 3/4 of goat cheese and all of the cream. Puree the soup till smooth.
Pour into individual bowls and garnish with a pinch of basil and remaining goat cheese.