Fresh Tomato Soup with Basil Oil

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Recipe difficulty: Easy
Vegetarian
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Preparation time: 5-20 minutes
Cooking time: 30-60 minutes
Serves: Up to 6 people
Course: Soups and starters

Can be made with these products:

Ingredients

2 onions, peeld and quartered
1 garlic clove, peeled
30ml (2 tbsp) olive oil
25g (1oz) butter
2 carrots, peeled
900g (2lb) ripe tomatoes
600ml (1 pint) vegetable stock
30ml (2 tbsp) tomato purée
salt and freshly ground black pepper
Pecorino shavings, to garnish

For the basil oil:
12 basil leaves
90ml (6tbsp) olive oil

Serves: 4-6
Preparation Time: 15 Minutes
Cooking Time: 30-35 Minutes
Tools: Food Processing Attachment / Multi-Mill / Colander and Sieve

Method

Using the food processor, fitted with the knife blade, roughly chop the onions and garlic. Heat the oil and butter in a saucepan, add the onions and garlic and fry gently for 10-15 minutes, or until softened.
Roughly chop the carrots, then tomatoes in the food processor and add to the pan with the stock and tomato purée. Bring to the boil, cover and simmer gently for 15 minutes.
Meanwhile make the basil oil. Place the basil leaves and olive oil in the multi mill and blend until smooth. Strain through a fine sieve and set the basil oil aside.
Using the sieve fitted with the fine screen, rough side uppermost, sieve the soup. Return to the pan, season to taste and heat through. Serve in warm bowls, drizzled with basil oil and garnished with Pecorino shavings, if desired.