Garden tomato soup

A bright soup for ripe tomatoes, with freezer-friendly leftovers.

Ingredients

• 1kg, chopped Tomatoes
• 1, diced Onion
• 2 cloves, sliced Garlic
• 700ml Vegetable stock
• 2 tbsp, divided Olive oil
• a small handful Basil
• 1/2 tsp, plus to taste Fine salt
• 1/4 tsp Black pepper

Method

1. Heat 1 tbsp of the olive oil in a large saucepan over medium heat. Add the diced onion and 1/4 tsp salt; cook for 6–8 minutes, stirring, until soft and translucent.
2. Add the sliced garlic and cook for 1 minute, stirring so it does not colour.
3. Stir in the chopped tomatoes and vegetable stock. Bring to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes until the tomatoes have collapsed and the soup tastes mellow.
4. Remove the pan from the heat and blend carefully until smooth with a stick blender, or leave slightly textured. Stir in most of the basil, then taste and adjust the remaining salt, pepper and acidity.
5. Ladle into warmed bowls, finish with the remaining basil and the remaining 1 tbsp olive oil, and serve hot.

Allotment tip
Stir in basil just before serving.