Tomato,chilli and basil soup

serves 4

    1 tbsp olive oil
    1 onion, finely chopped
    2 cloves of garlic peeled and crushed
    a pinch of chilli flakes
    400g tin plum tomatoes
    salt and pepper to taste
    a small pinch of sugar
    a handful of chopped basil
    2 tbsp of light cream (optional)
  1. Heat oil in saucepan and gently sweat the onions and garlic. Add chilli and cook for another min.

  2. Add tomatoes and fill empty tin with water, twice and add them to pan.

  3. Season with salt, pepper and sugar. Bring the soup to boil and reduce to simmer for 30 mins.

  4. Add basil to soup and spoon in the light cream. Finally blitz until smooth with a blender. Check seasoning and server.
Keeps up to 3 days in fridge.


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