Tomato soup with basil oil
By Nick Nairn
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ onion, chopped
- 200g/7oz tinned cherry tomatoes, chopped
- 1 courgette, diced
- ¼ pint vegetable stock
For the basil oil
- large handful basil
- 4-6 tbsp olive oil
- salt and freshly ground black pepper
Method
Heat the oil in a pan and gently sauté the garlic and onion for 2-3 minutes or until soft.
Add the tomatoes and courgette and simmer for 8-10 minutes.
To make the basil oil, place the basil, oil and seasoning in a blender and blend until smooth.
Serve the soup in a bowl topped with a drizzle of basil oil.
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