This is a great example of how you only need a few ingredients to make a fantastic soup and how there’s no need for traditional starchy thickeners like potato.
216 CALORIES | 11G FAT | 1.5G SATURATES | 21G CARBS | 20G SUGAR | 1G SALT | 4.5G PROTEIN | 7G FIBRE
SERVES 4
1 tablespoon olive oil
1kg fresh tomatoes
250ml passata
250ml vegetable stock
60g sun-dried tomatoes in olive oil
1 teaspoon cracked pepper
½ teaspoon chilli powder
2 garlic cloves, crushed
a handful of fresh basil leaves, shredded
1. Heat the olive oil in a large saucepan over a medium heat and sauté the tomatoes for 2–3 minutes.
2. Add the passata, stock and sun-dried tomatoes and stir to combine, then add the pepper, chilli and garlic and stir some more.
3. Bring to the boil, cover and simmer for 15 minutes, then add half the basil, stir and remove from the heat.
4. Using a liquidiser or hand-held blender, blend the soup until smooth, then pour the soup into a saucepan, season with black pepper and heat until barely simmering.
5. Remove from the heat, divide between four serving bowls and garnish with the remaining fresh basil.
