Tomato and basil soup

This delicious, hearty soup is the perfect counterfoil to the cold days ahead.

This recipe comes courtesy of Oscar’s restaurant. Images courtesy of Serves four.


75 grams chopped celery

75 grams chopped carrot

25 grams butter

One 400 gram tin of plum tomatoes

Four fresh vine tomatoes, chopped

One medium onion, chopped

50 ml cream

Half tbsp fresh oregano, chopped fine

3 tbsp fresh basil, chopped

300 ml chicken stock

2 tsp very good quality extra virgin olive oil

Salt and pepper


Into a thick based stockpot add the onion, celery, carrot, and butter, and allow to soften without colouring.

Add all the tomatoes and the stock and simmer for 10 minutes.

Add all the other ingredients and bring back to a gentle simmer cook for around seven more minutes.

Check the seasoning and serve drizzled lightly with some olive oil.



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