Project Description

Tomato Soup


  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 red chili, chopped
  • extra virgin olive oil
  • 1 kg tomatoes, roughly chopped
  • 3 big glugs fresh cream
  • salt and pepper
  • 1 tablespoon sugar
  • 1 handful basil leaves, torn
  • good quality basil pesto


  1. Place a large pot on medium heat. Add 4 glugs olive oil, onion, garlic and chilli. Fry quickly until translucent.
  2. Stir in the tomatoes and pop on the lid. Leave to cook, covered, for about 15 minutes, stirring once or twice.
  3. Add the basil and then puree the soup with a stick blender until smooth. Make sure the tomato skins are blended until completely fine.
  4. Add the cream. Season with salt, pepper and sugar. Check the seasoning and adjust according to your taste.
  5. Pour the soup into a warmed bowl, add a dollop of pesto, a lashing of olive oil and serve with crusty bread.
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