Tomato and Basil Soup

A community recipe by orchid

Not tested or verified by Nigella.com

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Introduction

My favourite comfort food! If you want to freeze some, freeze before adding the cream and fresh basil leaves.

Ingredients

Serves: 4-6

Metric Cups

2 tablespoons butter
1 tablespoon olive oil
500 grams red onions (finely chopped)
2 cloves garlic (sliced)
4 tins chopped tomatoes (400 grams each)
100 grams fresh basil (chopped)
2 teaspoons caster sugar
2 teaspoons salt
½ teaspoon Worcestershire sauce
142 grams tomato puree (small tin)
1 stock cube (vegetable)
500 millilitres boiling water
284 millilitres single cream

2 tablespoons butter
1 tablespoon olive oil
17⅔ ounces red onions (finely chopped)
2 cloves garlic (sliced)
4 tins diced tomatoes (400 grams each)
3½ ounces fresh basil (chopped)
2 teaspoons superfine sugar
2 teaspoons salt
½ teaspoon Worcestershire sauce
5 ounces tomato puree (small tin)
1 broth cube (vegetable)
18 fluid ounces boiling water
10 fluid ounces heavy cream

Method

Tomato and Basil Soup is a community recipe submitted by orchid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil and butter in a very large pan or stock pot. Fry the onions until softened over a medium heat. Add the garlic and fry for another minute.
Add all the other ingredients except for the fresh basil and the carton of single cream. Bring everything to the boil, then turn down the heat and cook on a low simmer for about 35 to 40 minutes. Turn off the heat.
Blend the soup either in a blender, food processor or a hand held blender (I find this the easiest).
Gently heat the cream (it must not boil!), in the microwave or over a pan of boiling water.
Just prior to serving add the basil leaves and stir through. Add the warmed cream and stir. Serve immediately.

Heat the oil and butter in a very large pan or stock pot. Fry the onions until softened over a medium heat. Add the garlic and fry for another minute.
Add all the other ingredients except for the fresh basil and the carton of heavy cream. Bring everything to the boil, then turn down the heat and cook on a low simmer for about 35 to 40 minutes. Turn off the heat.
Blend the soup either in a blender, food processor or a hand held blender (I find this the easiest).
Gently heat the cream (it must not boil!), in the microwave or over a pan of boiling water.
Just prior to serving add the basil leaves and stir through. Add the warmed cream and stir. Serve immediately.

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What 1 Other has said

I have a query regarding the Tomato & Basil soup recipe. Please can you confirm the recipe requires 100 grams of fresh basil leaves? It just seems quite a lot!!!! Many thanks Sue x

Posted by Suziev on 4th January 2016

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