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Tomato Basil Soup




Source of Recipe


Kent Villard

2 Tbs olive oil
1 onion, chopped
1/2 tsp sugar
1 carrot, finely chopped
1 potato, finely chopped
1 garlic clove, crushed
1 1/2 lb ripe tomatoes, roughly chopped
1 tsp tomato puree
1 bay leaf
1 thyme sprig
1 oregano sprig
4 basil leaves, roughly torn
1 1/2 cups light chicken or vegetable stock
2-3 pieces sun-dried tomatoes in oil
2 tbsp shredded basil leaves
salt and black pepper

Heat the oil in a large pan, add the onion and sprinkle with the sugar. Cook gently for 5 minutes. Add the chopped carrot and potato, cover the pan and cook over low heat for a further 10 minutes, without browning the vegetables. Stir in the garlic, tomato, puree, herbs, stock and seasoning. Cover and cook gently for 25-30 minutes, until the vegetables are tender. Remove the pan from the heat and press the soup through a sieve or food mill to extract all the skins. Taste and adjust seasoning. Reheat the soup gently, then ladle into four warming bowls. Finely chop the sun-dried tomatoes and mix with a little oil from the jar. Add a spoonful to each serving, then scatter the shredded basil over the top.