Tomato Soup Finished with Basil

Tomato Soup Finished with Basil

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes


For the relish

  1. Attach the thick slicing disc to the food processor.
  2. Slice the onions, garlic, celery, leek and carrot and remove from the bowl and reserve.
  3. Slice the potato and tomatoes in the food processor.
  4. Heat the butter in the saucepan.
  5. Add the onion, fennel, celery, leek, carrot and seasoning to the saucepan and cook until soft.
  6. Add the tomato purée and cook for 3 minutes.
  7. Add the potatoes, tomatoes, herbs and stock to the saucepan.
  8. Bring the soup to a simmer and gently cook until thevegetables have softened.
  9. Take the pan off the heat and allow to cool to roomtemperature.
  10. Remove the bay leaves.
  11. In stages place the soup into the liquidiser and purée.
  12. Reheat and serve with a swirl of double cream anda scattering of juliénnes of fresh basil.

Chef's tip: Tomato soup can be served hot or chilled; either way it makes a wonderfully refreshing meal.



  • 1 onion
  • 1 garlic clove
  • 2 celery sticks
  • 1 leek
  • 1 carrots
  • 2 tbsp tomato puree
  • 750ml vegetable stock
  • 1 large potatoes
  • 20g butter
  • 750g ripe tomatoes
  • 1/2 tsp thyme
  • 2 bay leaf
  • 1/2 tsp parsley
  • 50g double cream
  • Season to taste

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