Tomato and basil soup
Starter
Veggy
Medium
15 min
4 servings
ingredients
760ml extra virgin olive oil
1 garlic clove, chopped
800g Cirio Peeled Plum Tomatoes
50g ciabatta bread, crumbled
6-8 fresh basil leaves
Croutons to serve (optional)
Preparation
- Put the garlic and olive oil in a large pan and cook gently for a minute. Add the tomatoes, cover and simmer for 10 minutes, stirring occasionally. Add 425ml water and season with salt and freshly ground black pepper.
- Bring to the boil, then add the bread and stir until the bread absorbs the liquid. Cool slightly before stirring in the basil.
- Blend until smooth in a food processor. Adjust the seasoning and serve with croutons and a drizzle more olive oil, if desired.
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