Tomato and basil soup

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Ingredients

• 1kg/2lb 4oz mixed ripe tomatoes, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 handful fresh basil leaves, plus extra to serve
• 1 tbsp tomato purée
• 4 tbsp olive oil, plus extra to serve
• 400-600ml/14-21fl oz hot vegetable stock
• salt and freshly ground black pepper
• 2-3 tbsp caster sugar, to taste
• 150ml/5fl oz double cream, plus extra to serve
• 1 ciabatta loaf, thickly sliced, to serve

Method

1. Heat a saucepan over high heat. When the pan is hot, add the tomatoes and fry for 4 minutes.

2. Add the garlic, basil, tomato purée, and two tablespoons of olive oil.

   1. Continue to cook for a further 1 minute.

3. Pour in 400ml hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering.

   1. Simmer for 3-4 minutes.

4. Depending on the water content of your tomatoes, you may need to add more stock to reach a good consistency.

   1. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée.

5. Return the pan to lowish heat to warm through and season, to taste, with salt, freshly ground black pepper, and sugar.

6. Pour in the cream and return the mixture to a simmer.

   1. Continue to simmer for a further 2 minutes.

7. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.

8. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1 minute on each side.

9. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.

Banner and Image Credit: BBC