Quick to make, healthy to eat, this vegan Tomato Basil Soup recipe is comforting and truly delicious - something to keep up your sleeve when you're feeling lazy and need to whip up a quick crowd pleaser. If you're feeling a little indulgent, make toasted cheese sandwhiches and dunk them in your soup.
INGREDIENTS (Serves 4)
3 cloves of garlic, finely diced
1/4 cup extra-virgin olive oil
2 tablespoons additional extra-virgin olive oil
1.5kg plum tomatoes of tomatoes on the vine
1 teaspoon salt
Ground black pepper
A handful of fresh basil leaves
Heat 1/4 cup extra-virgin olive oil in a pot over medium heat until shimmering. Then add the onion and garlic and cook for 7-10 mins until translucent and soft. Chop each tomato into approximately 8 pieces - do not remove the skin, seeds or core.
Add the chopped tomatoes to the pot of onions, and the increase the heat to medium-high. Stirring your tomato pot frequently until the tomatoes have softened, are starting to burst and change colour. This should take around 20 minutes. Add 1 teaspoon of ground salt, 10 -12 basil leaves, and season with black pepper, then stir. Allow the mixture to rest and cool for 5 minutes.
Use an immersion or standard blender to purée the soup mixture, slowly drizzling 2 tablespoons olive oil into the mixture while blending until the desired consistency is achieved. Season with salt and pepper as needed.
Garnish with basil leaves and serve piping hot with a sprinkling more black pepper on top.
This soup can be made up to 3 days before eating and can be stored frozen up to 3 months.