ml double cream (or 5 fl.ozs., plus extra to serve)
1
loaf ciabatta, thickly sliced, to serve
NUTRITION INFO
Serving Size: 1 (564) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 370.5
Calories from Fat 258 g70 %
Total Fat 28.7 g44 %
Saturated Fat 10.8 g54 %
Cholesterol 52.4 mg
17 %
Sodium 41.3 mg
1 %
Total Carbohydrate
27.9 g
9 %
Dietary Fiber 6.1 g24 %
Sugars 19.7 g78 %
Protein 5.4 g
10 %
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DIRECTIONS
Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
Transfer the soup mixture to a food processor and blend to a purée.
Return the blended soup to the pan through a sieve and season, to taste, with salt, freshly ground black pepper and sugar.
Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.