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Tomato & Basil Soup

This homemade soup is always a firm favourite and will guarantee happy guests - warming them up after a full day on the slopes. Served with lightly toasted peices of baguette and garnished with fresh basil, it looks the part too.

 

 

Ingredients (serves 8)

15g fresh basil                                             1 standard tin tomatoes

1 pinch ground black pepper                     1.4 litres veg stock (2 cubes)

100g tomato puree                                     1 tsp olive oil

300g onions                                                 150g leeks

150g carrots                                                 1 large glass red wine

800g fresh tomatoes (approx. 6)               50ml cream

1 pinch salt                                                  1tbs sugar   

                                    

Method

Fry off the fresh tomatoes, onion, leek and carrots in a large saucepan over a medium heat for 5 mins until they begin to soften.
Add sugar and stir in. Continue to fry for a further minute, then add the wine.
Bring the wine to the boil and let it reduce slightly.
Add the tinned tomatoes, tomato puree and stock and bring to the boil, then simmer for 30 mins.
Add the basil and blend until thick or nearly smooth. Stir in cream.
Season to taste and serve.

Tip: Make croutons by baking thin slice/chunks of baguette drizzled in olive oil and sprinkled with herbs to complete the soup. Garnish with a fresh basil leaf.

 


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