Speedy tomato and basil soup
A silky, bright tomato soup from two tins, a softened onion and a big handful of basil, finished with a swirl of cream. Ready in under 20 minutes.
- Prep
- 4 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 330 kcal
Ingredients
Method
Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring often, until soft and translucent.
Add the garlic and cook until fragrant, without letting it brown.
Tip in the tomatoes, crushing them against the side of the pan with a wooden spoon. Add the stock and sugar, bring to the boil, then simmer briskly, partly covered, for 6 minutes.
Take the pan off the heat, add the basil and blitz with a stick blender until smooth.
Stir in most of the cream and season well with salt and pepper. Ladle into bowls and finish with the rest of the cream, a drizzle of oil, small basil leaves and a grind of pepper.
Tips
- Whole peeled tomatoes tend to be better quality than crushed or diced, which is why they're worth using here.
- If the soup tastes a little sharp, add another pinch of sugar; tinned tomatoes vary.
- Freezes well for up to 3 months. Leave out the cream and stir it in when you reheat.
