“Knowledge is knowing a tomato is a fruit;
wisdom is not putting it in your fruit salad.”
~ Miles Kington
That’s why I put tomatoes in my soup!
Yum…all my favourite flavours!
Even the green stalks go into this soup; amazing flavour!
Can’t go wrong wih this basic soup base.
- 2 tbs olive oil
- 2 carrots
- 2 sticks of celery
- 1 large onions
- 2 cloves of garlic
- 1l vegetable stock
- 200g passata
- 450g large ripe tomatoes
- a small bunch of fresh basil
- sea salt, cayenne and freshly ground black pepper
- Garlic and basil infused oil
- Feta cheese
Sauté till soft with the lid askew.
Add in the tomatoes and green stalks.
Now for the sweet, aromatic basil leaves.
- Peel and slice the carrots, onions and garlic, then slice the celery.
- Heat 2 tablespoons of olive oil in a large pan.
- Add all your chopped and sliced ingredients and mix together with a wooden spoon.
- Cook for 10 to 15 minutes with the lid askew, until the the vegetables have softened.
- Add the stock to the pan with the fresh whole tomatoes, including the green stalks, then add the passata.
- Give it a good stir and bring to the boil .
- Reduce the heat and simmer for 10 minutes with the lid on
- Remove the pan from the heat, season with salt, cayenne and freshly ground black pepper and add the basil leaves .
- Using a hand blender, blitz until smooth and creamy.
- Ladle in to bowls, add some fresh basil leaves, crumbled feta and a drizzle of garlic and basil oil.
My favourite part: the blending.
Smooth and creamy now.
Serve with baked tortillas, fresh basil leaves,
crumbled feta and drizzle on the garlic and basil oil.