This balsamic tomato and basil soup is deliciously sweet, but with depth. No need to skin the tomatoes, everything gets blended together. Use any kind of damaged or overripe tomatoes. The only fresh ingredients needed are tomatoes and onion.
Makes the equivalent to 4 lunch servings or 8 starters
Ingredients
- Olive Oil 60ml
- Butter or Plant butter 50g
- Onion 1 large, finely chopped (approx 250g)
- Garlic cloves 2, crushed (or 1 tsp dried)
- Tomatoes 1.5kg, roughly chopped
- Vegetable stock 600ml
- Basil 2 tbsp fresh (or 1 tsp dried)
- Sugar, pinch
- Salt and ground pepper, to taste
- Balsamic vinegar 1 tbsp (plus more according to taste)
Method
Step 1
Heat the oil and butter in a large saucepan. Then add the onion and garlic, sauté until softened but not browned.
Step 2
Add the tomatoes, vegetable stock and basil. Bring to the boil.
Step 3
Simmer covered for 15 minutes. Season with salt and pepper. Add a pinch of sugar.
Step 4
Remove from the heat. Add to a blender to create a thick and smooth soup.
Step 5
Return to the saucepan. Add 1 tbsp balsamic vinegar. Taste and adjust the seasoning if necessary. Possibly add up to another 1 tbsp of balsamic vinegar, according to taste.
Step 6
Make this balsamic, tomato and basil soup recipe, serve with crusty bread and enjoy!
TIP: This soup freezes well, and is still delicious after being defrosted and reheated.
