Light and hearty tomato Soup, this good ol’ classic never fails to hit the spot!, It can be served hot or cold
Servings - 2
Difficulty Level - Easy
Preparation Time - 15 MIns
Cook Time - 45 mins
500 gm Ripe Tomatoes, roughly diced
50 gm / 1 medium onion, finely chopped
20 gm / 7-8 garlic cloves, finely minced
4-5 Basil Leaves
1-2 Basil stems, bruised.
6 gm / 1 tsp Salt
4 gm / 1 tsp Mastercook Pepper, ground
5 gm / 1 tsp Sugar
8 ml / ½ tbsp Olive Pomace oil
3 ml / 1 tsp Extra Virgin Olive oil
In a pot, heat the Olive pomace oil on a low flame
Add the bayleaf and after 10-20 seconds, add the chopped onion and garlic and saute for 3-4 minutes until soft and translucent. Do not brown.
Add the tomatoes and salt. Turn the heat up to medium and allow the moisture to release from the tomatoes.
At this point, add the basil stems and leaves.
Cover and cook on low flame for 20 minutes, stirring occasionally.
After 20 minutes, check to see if the tomatoes are mushy. If so, turn off the heat and allow to cool to room temperature. Remove and discard the basil stems and bayleaf.
Blend to a fine puree in a blender and pass through a strainer back into the pot.
Add a little water and check the seasoning. Add salt, Mastercook pepper and sugar as required. Allow it to come to the boil and simmer for 5 minutes. Add hot water to adjust the consistency only if required.
Serve warm with finely shredded basil, chopped parsley and a drizzle of Extra virgin olive oil.
Tips for cooking
Try to use the best and most ripe tomatoes you can find. You can even use a tin of good quality tomato puree if you aren’t able to find good tomatoes
It is imperative that you remove the basil stems and bayleaf, they wont blend in the blender and will leave a bitter taste to the soup
This soup does not last for long, even in the fridge. If you do want to store it, you can freeze it to prolong its life.
Avoid using too much oil in the beginning, it will leave an oily layer on top of the soup.