This is delicious served hot or even so, on a warm day served ice-cold! with a crusty bread. Please note, fresh basil is to be added towards the end of the cooking time, whereas when using dried basil, it needs to be added alongwith the tomatoes.
- 700 g ripe tomatoes, quartered with skin on
- 1 medium onion, roughly chopped
- 1 medium potato, cubed
- 1 garlic clove, crushed
- 2 tablespoons butter or 2 tablespoons olive oil
- 500 ml chicken stock or 500 ml vegetable stock
- 2 teaspoons fresh basil, torn or 1 teaspoon dried basil
- salt & freshly ground black pepper
- 1 -2 teaspoon Worcestershire sauce (optional)
- Heat the butter or olive oil in a thick saucepan, and add in the chopped onion, garlic and potato and soften them gently without browning for about 10-15 minutes.
- Add the tomatoes, if you are using dried basil then add it in now alongwith the worcestershire sauce, stir well and let them cook for a minute.
- Pour in the stock and give it a good stir and season with salt and pepper and cover and simmer for 30 minutes.
- Blitz the soup and then pass it through a sieve to extract the skins and pips.
- Check seasoning, add in the fresh basil then return the pan to heat and bring to boil again.
- Serve hot or ice-cold.