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Tomato and basil soup recipe
Winter mode = activated
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 28 mins
- Total Time:
- 43 mins
Ingredients
- 1 Tbsp.
olive oil, plus more for drizzling
- 450 g
brown onions, thinly sliced
- 2
garlic cloves, thinly sliced
flaky sea salt and pepper
- 1 1/2
kg tomatoes, quartered
- 1
large sprig of fresh basil, plus small leaves for serving
Parmesan rind (optional)
Directions
1. Heat the oil in a large lidded saucepan over a medium heat. Add the onions, garlic, 1/2 tsp of salt and cook, covered, stirring occasionally until tender, for about eight minutes.
2. Add the tomatoes, basil, Parmesan rind (if using), and 700ml water. Bring to a boil, then simmer for 20 minutes, stirring occasionally, until the tomatoes are very tender and the liquid has reduced slightly. Discard the Parmesan rind (if using).
3. Use a blender or stick blender to puree the soup. Season to taste and and serve drizzled with olive oil and basil, if desired.
Break Them Down: Save firm tomatoes for slicing onto sandwiches or salads. The soft, wrinkly ones are perfect for gravy, a quick roast, or this delicious soup.
Per serving: 160 kcal, 7.5g fat (1g sat), 4g protein, 260mg sodium, 22g carb, 12.5g sugars (0g added sugars), 5.5 g fibre
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