Tomato Basil Soup

Ingredients

• Olive oil 1 tbsp
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Chopped tomatoes 2 x 400g cans
• Vegetable stock 500ml
• Fresh basil leaves, roughly chopped, plus extra for garnish 30g
• Salt, to taste
• Freshly ground black pepper, to taste
• Sugar (optional, to balance acidity) 1 tsp

Method

1. Heat the olive oil in a large saucepan or pot over medium heat.
2. Add the chopped onion and cook gently for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the chopped tomatoes and vegetable stock. Add the optional sugar if using.
5. Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, allowing the flavours to meld.
6. Stir in most of the chopped fresh basil leaves. Season with salt and freshly ground black pepper to taste.
7. For a smoother soup, you can carefully blend it using an immersion blender or transfer it to a countertop blender. Be cautious when blending hot liquids.
8. Serve hot, garnished with the remaining fresh basil leaves. Crusty bread is a great accompaniment.