Hello Autumn and hello soup! I've been warming myself from the seasonal chill with a big pot of tomato goodness. I started the soup with tons of veggies, then added sun-dried tomatoes and the tomato stalks to give real depth of flavour. The tangy basil yogurt is an absolute winner to stir through just before serving, the creamy basil pulls everything together in wonderful, green style! This soup is very quick and easy to make, it's healthy and works really well with a toasted cheese sandwich to dip in; my personal favourite way to eat tommy soup!
Makes 4-5 portions
2 carrots, grated
2 sticks celery
3 cloves of garlic, grated
25g bunch basil, stalks and leaves separated
6 vine tomatoes, with stalks and roughly chopped
6 sun-dried tomatoes
2 tins of chopped tomatoes
2 chicken or vegetable stocks cubes
100g natural yogurt or cream
Salt & pepper
Blitz the celery and onion in a food processor until finely chopped.
Heat a glug of olive oil in a large sauce pan over a medium heat. Add the carrots, celery, onion and garlic. Cook for 8-10 minutes, until very soft and starting to catch.
Roughly chop the basil stalks and add to the pan, along with the sun-dried tomatoes and fresh vine tomatoes with their stalks (the stalks add fantastic flavour!). Cook for 5 minutes until the fresh tomatoes are soft and the skin is starting to colour.
Meanwhile, crumble the stock cubes into 1.5 litres of boiling water, stir until dissolved.
Add the tinned tomatoes and stock to the saucepan, and give it a good stir. Bring to the boil, cover and simmer for 10-15 minutes.
Using a hand held blender blitz together the basil leaves and yogurt, season to taste.
Take the soup off the heat and use the blender to pulse the soup until smooth, check for seasoning. Serve immediately with swirls of basil yogurt.