Saturday, 19 November 2011

Rich Tomato Soup

It's soup weather! In the last week, I have made quite a few soups and have frozen quite a few portions of it. Should see me through the next few weeks at least! This one is from the Good Food website. I didn't use pesto though, instead I added soem dried basil during cooking. Its delicious, but quite rich.


  • 1 tbsp butter or olive oil
  • 2 garlic cloves , crushed 
  • 1 tsp dried basil
  • 5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
  • 3 x 400g cans plum tomatoes
  • 500ml turkey or vegetable stock
  • 1 tsp sugar , any type, or more to taste
  • 142ml pot soured cream 

  1. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried or SunBlush tomatoes, canned tomatoes, basil, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
  2. Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with a little more soured cream.

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