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| Tomato Basil Soup |
by Kent VillardWith summer on its way, and fresh tomatoes and basil growing in your garden, what better way to whip them together than a delicious soup? Tomato and Basil Soup 2 tbsp olive oil 1 onion, chopped 1/2 tsp sugar 1 carrot, finely chopped 1 potato, finely chopped 1 garlic clove, crushed 1 1/2 lb ripe tomatoes, roughly chopped 1 tsp tomato puree 1 bay leaf 1 thyme sprig 1 oregano sprig 4 basil leaves, roughly torn 1 1/2 cups light chicken or vegetable stock 2-3 pieces sun-dried tomatoes in oil 2 tbsp shredded basil leaves salt and black pepper 1. Heat the oil in a large pan, add the onion and sprinkle with the sugar. Cook gently for 5 minutes. 2. Add the chopped carrot and potato, cover the pan and cook over low heat for a further 10 minutes, without browning the vegetables. 3. Stir in the garlic, tomato puree, herbs, stock and seasoning. Cover and cook gently for 25-30 minutes, until the vegetables are tender. 4. Remove the pan from the heat and press the soup through a sieve or food mill to extract all the skins. Taste and adjust seasoning. 5. Reheat the soup gently, then ladle into four warming bowls. Finely chop the sun-dried tomatoes and mix with a little oil from the jar. Add a spoonful to each serving, then scatter the shredded basil over the top. |