Tomato Soup

Ingredients

2tbsp olive oil

2 white onions

2 garlic cloves

400g (1 tin) chopped tomatoes

750ml vegetable stock

1tsp salt

50ml double cream

1tsp ground black pepper

handful of fresh basil

Optional: drizzle of double cream to finish

 Method

1) Start by heating the oil in a large saucepan over a medium heat. Whilst your oil is heating, finely dice your onions, and mince your garlic.

2) Add the onions, garlic to the saucepan and cover and cook gently for 10 minutes until soft and tender. The slower you cook the more tender and flavourful soup will be.

3) Add the tin of chopped tomatoes and double cream. Season with your salt and pepper, stir and cook for another 5 minutes. Add the stock, bring to the boil and simmer for 10 minutes. 

4) Next, place your soup into a food processor or hand blender and blitz until smooth and lump free. Finish with some basil and optionally you can finish drizzle of double cream.