About this recipe:Looking for ways to use up your glut of summer tomatoes? Look no further, this recipe for vegetarian tomato soup encourages the sweet flavour from these garden treats and is great for making ahead and freezing too!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Warm the oil in a saucepan over a medium heat. Add the onion and garlic and cook and stir until soft. Add the tomatoes stirring occasionally, until they begin to lose their shape. Pour in vegetable stock, bay leaves, and basil sprig and simmer uncovered until tomatoes have broken down to a thick soup.
Remove from the heat and allow to cool a little. Remove the bay leaves and discard. Transfer to a food processor, in batches if necessary, and pulse until very smooth. Pour back into the saucepan to reheat (pass the soup through a sieve at this point if desired). Garnish with fresh basil, season to taste and serve hot.