Recipe: Tomato & Basil Soup

Yes, a recipe! I like to cook, and I’ve started experimenting in the kitchen, as I dont often have what a recipe asks for, so I try to use up what I do have instead. After reading and trying many overly-elaborate recipes for a simple tomato soup, I decided to try coming up with my own. So here it is:

2 Tins Chopped Tomatoes
75g – 100g Sliced/Chopped Peppers
100g Frozen Carrots (A handful) 
1 tbsp Olive Oil 
1 tsp salt
1 tbsp Dried Basil
2 Garlic Cloves (thinly sliced)
2 tbsp Tomato Puree
1 Large Onion (chopped)

Heat the oil over a moderate heat in a large saucepan. Fry the onions, peppers and the garlic until softened. Add the tomato puree and tomatoes and stir until fully mixed. Add the Basil and salt, then turn up the heat a little. Add the carrots and simmer very gently for 10-15 minutes. Transfer the contents of the saucepan to a blender and blitz. Alternatively, you can use a stick blender directly in the saucepan, but make sure you get all the chunky bits. Return the soup to the pan and heat gently. Add water and keep stirring until you reach the desired consistency. The amount of water you require will depend on how watery your tomatoes were, and how thin you like your soup. Serve hot with some (preferably fresh) bread. Yum.

Note: Although I’ve included carrots, they dont really add anything to the flavour, they are included for texture. You could use fresh ones if you have any handy, but I always have vegetables in the freezer.