Recipe

Cream Of Tomato And Basil Soup Recipe

Add Step-by-Step Photos	Shootnhooton / All my dishes 7 months, 1 week ago Summer is not too far away and this soup is a great way to consume that flood of tomatoes when you grow your own. Come to think of it, this tastes great anytime, so why wait? Prep:10m Cook:45m Servings:4	Shootnhooto
	tomatos soup fresh basil easy cream garlic

Does this look good? Yeah! / Nope

Fans

goblue434

theoldprof

karlyn255

aussie_mea

linebb956

california

Ingredients

1 Onion

4 Garlic Cloves

1 Long Sweet Red Pepper

12 Medium Size Tomatoes

2 oz or 50g Butter

250ml Chicken Stock

75ml Double Cream

1 Desert Spoon of Dried Basil

Some Fresh Basil

¼ Tsp Ground White Pepper

1 Level Tsp Sea Salt

Directions

Peel and chop the garlic cloves and the onion. De-seed and chop the long sweet red pepper.

Melt the butter in a large saucepan and add the onion, garlic and sweet red pepper.

Cover and simmer gently stirring now and then until the onions are soft – about ten minutes.

Meanwhile, cut the tomatoes in half, splitting where the stalk was. Cut out a V to remove the hard stalk remnants and roughly chop the tomatoes. Add them to the other ingredients and bring everything back to a simmer. Add the dry basil, salt and pepper, cover, and let it all stew gently for about 20 minutes stirring occasionally.

Add the chicken stock and simmer gently for another ten minutes.

Remove from the heat and now blend all the ingredients in a liquidiser or with an electric hand blender. Return it to the saucepan, taste and adjust the seasoning if necessary.

Stir in 50ml of double cream saving 25ml for presentation. Serve with some torn fresh basil leaves and a swirl of cream. Revel in the taste, consume luxuriously then relax for ten minutes. Take the dog for a walk.

Recent Gawkers