Summer tomato and basil soup
This is the quintessential summer soup made with tomatoes and herbs. If you don't have fresh tomatoes, you could use 400g cans chopped tomatoes instead.
- Spray oil
- 1 Large onion, diced
- 3 Garlic cloves, crushed
- 2 Carrots, diced
- 1 Litre hot vegetable stock
- 1kg Ripe Tomatoes, skinned and chopped
- 2 tbsp Tomato paste
- Small bunch of basil, leaves only
- 1 tbsp Balsamic vinegar
- Salt and freshly ground black pepper
- 4 tbsp 0% Greek Yoghurt
- Sprigs of basil, to garnish
Lightly spray a large saucepan with oil and cook the onion, garlic, celery and carrots over a medium heat, stirring occasionally, for 6-8 minutes or until tender. Add the stock, tomatoes and tomato paste. Bring to the boil, then reduce the heat and simmer gently for 25 minutes. Blitz the soup and basil leaves in a blender or food processor until you have a smooth puree. Return to the pan and reheat gently. Stir in the balsamic vinegar and season to taste. Ladle into bowls and top with a swirl of yoghurt and a sprig of basil. Serve hot.
TIP: This soup will keep for 2 – 3 days in sealed container in the fridge and it also freezes well.