Name: Tomato and basil soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon butter or good olive oil; 1 onion, peeled and chopped; 1.5 kilogram tomatoes, peeled and seeded; 1/2 cup basil leaves, chopped; 4 cup chicken stock; salt and pepper, to season; crusty white bread, to serve; green salad, to serve

Tomato and basil soup

One taste of this rich and flavoursome antioxidant rich tomato soup and you'll never want the canned version again. Serve with plenty of crusty bread to mop up every last drop.

Serves 4

Cook

35M

Ingredients

1 tablespoon butter or good olive oil

1 onion, peeled and chopped

1.5 kilogram tomatoes, peeled and seeded

1/2 cup basil leaves, chopped

4 cup chicken stock

salt and pepper, to season

crusty white bread, to serve

green salad, to serve

Method

1.In a heavy-based soup pot, melt the butter or heat the oil.

2.Saute the onion until soft and translucent. Add the tomatoes and basil and stir for a few minutes so flavours combine.

3.Cover with stock and bring to boil, then turn down to a low simmer and cook for 30 minutes or more. This soup is best if smooth, so put it through a food processor in batches. Serve with crusty white bread and a green salad.

This summer soup can be served hot or cold. It is popular in France during summer when fresh basil grows in abundance.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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