A wonderful fragrant summertime soup. Great for using up your summer garden bounty of tomatoes. Serve with some warm crusty bread on the side.
1 person made this
1 onion, minced
2 tablespoons butter
salt and ground pepper, to taste
5 fresh tomatoes, cubed
300g tinned chopped tomatoes
500ml vegetable stock
1 tablespoon caster sugar
2 cloves garlic, crushed
1 bunch fresh basil, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Method Prep:10min › Cook:15min › Ready in:25min
In a stock pot over a medium heat, saute onion in butter until translucent, for about 5 minutes. Add a little salt followed by fresh tomatoes, and cook for a few minutes until golden. Add tinned tomatoes along with the juice and vegetable stock. Add salt, pepper, and sugar. Cover and cook for about 15 minutes.
Combine garlic and basil with olive oil and lemon juice and set aside. Remove the soup from the heat, transfer into the bowl of a kitchen processor, and pulse until creamy. Strain into a clean saucepan then add the oil, garlic and basil mixture and blend well. Ladle into warmed bowls and serve hot.