Tomato Basil Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 10 Tomatoes (medium)
- 2 Carrots
- 1 Potato (large)
- 1 Onion
- 2 rib Celery
- 6 Garlic clove ((use less if you are not a big garlic fan))
- 3.5 l Vegetable stock
- 10 g Fresh basil (chopped)
- 100 g Tomato puree
Method
- Chop all of the vegetables and put into a large soup pan.
- Add the stock and basil and season.
- Bring to boil and simmer for 1 hour.
- Pour the soup into a blender (or use a hand blender if you don't have one) and blend until smooth. You may need to do this in batches if you have a small blender.
- Pour it back into the pan and add the tomato puree. Simmer for 5-10 minutes.