Tomato Soup Recipe Ingredients for Four People


    2 16oz./450g. Cans of chopped Italian plum tomatoes.
    The same ammount of vegetable stock (I measure it with the empty cans - or use a cube.
    1 tsp. of tomato puré.
    1 medium onion roughly chopped.
    2 cloves of garlic - bashed.
    1 tsp. of dried basil.
    A handful of fresh basil leaves.
    Juice of half a lemon.
    A 4 oz. tub of Greek yogurt (optional).
    Salt and freshly ground black pepper.

For the Croutons

    12 very thin slices of stale bagette - we use our own wholemeal bread.
    A little olive oil.
    one ounce of freshly grated parmesan cheese


 Recipe Method

    OK - first fry off the onion in a little olive oil. making sure not ot brown it.
    Then add the garlic - reduce the heat and cook for a couple of minutes.
    Right add the tomato, dried basil and stock and bring back to the boil.
    Meanwhile - sprinkle a little olive oil on your bread, top with the grated parmesan and grill until golden brown.
    Let the soup boil gently for a couple of minutes and then whiz it with your hand held blender.
    Ladel into warm bowls - top with the croutons and sprinkle on a few fresh basil leaves.



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