Tomato, basil and olive oil soup
Ingredients
For
6
personnes
- 1 kg of very ripe tomatoes (or tinned peeled tomatoes)
- 2 onions
- 1 clove of garlic
- 3 tbsp strong-flavoured olive oil
- 1 teaspoon of tomato purée
- 1 vegetable or chicken stock cube
- 1 pinch of sugar
- About fifteen basil leaves
- Salt, pepper
Tip
This tomato soup can be served either hot or cold! A strongly flavoured olive oil will perfectly complement this soup thanks to its vegetable notes.
Instructions
Remove the stalks from your fresh tomatoes (optional if you’re using tinned peeled tomatoes), then chop them into large cubes.
Slice the onions, then chop the clove of garlic. In a saucepan, fry them in 1 tablespoon of full-flavoured olive oil until they turn golden. Add the garlic and fry for a few moments.
- Next, add the diced tomatoes and fry for a few minutes. Add the tomato purée and the stock cube, then top up with cold water until it covers the vegetables (the water can even be a good centimetre above them). Stir everything together, season with salt and pepper, then add a pinch of sugar and bring the mixture to the boil. Once boiling, leave to simmer for about fifteen minutes, stirring occasionally.
How to make basil sauce vierge:
- Meanwhile, make a sauce vierge by blending (or chopping very finely) around ten basil leaves. Add 2 to 3 tablespoons of full-flavoured olive oil, and season with salt and pepper. Set aside.
- Then remove the soup from the heat and blend until smooth.
- Then serve the soup, drizzling a spoonful of sauce vierge over each plate and garnishing with fresh basil. Serve with bread croutons and Parmesan.
Tip
This tomato soup can be served either hot or cold! A strongly flavoured olive oil will perfectly complement this soup thanks to its vegetable notes.
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