Tomato soup with basil

This recipe offers a fresh take on my go-to tomato soup. Basil is added at three points – sautéed with the onions, simmered with the tomatoes,stirred in just before serving – and its sweet, peppery flavour shines through.

At family meals, Beulah usually offered a choice of soup – chicken soup with kneidlach and tomato soup with basil for the vegetarians. (Though it was pretty common for people to park their principles for the evening so as not to miss out on Beulah’s chicken soup.)

Tomato soup with basil

• 30g butter
• 2 medium onions, diced
• a bunch of basil, stems removed and minced, leaves shredded
• 3x400g tins of tomatoes
• 500ml stock (vegetable or chicken)
• salt and pepper

1. Melt the butter in a large, heavy bottomed saucepan over a medium flame.
2. Add the onion and basil stems and sauté until softened.
3. Add the tomatoes, half the basil leaves, the stock and the seasoning.
4. Bring to the boil, reduce the heat and simmer for half an hour.
5. Remove from the heat, purée the soup, then sieve to remove any pips and skin.
6. Return to the pot, and thin, if necessary, with more stock.
7. Add the remaining basil and reheat.

Tags: British food, vegetarian