Thursday, 26 July 2012

Tomato-basil soup

Tomato –Basil Soup
Adapted from Jamie's Food Revolution by Jamie Oliver
Serves 6-8

Equipment: You will need an immersion (stick) blender, food processor or a regular blender to puree the soup. 

  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1 3/4 litres vegetable broth
  • olive oil
  • 796 ml /28 ounce can plum tomatoes
  • 6 large ripe tomatoes
  • Small bunch of fresh basil
  • Sea salt and freshly ground black pepper
  • Crushed red pepper (optional)

Peel and roughly slice the carrots, slice the celery, peel and roughly chop the onions and peel and slice the garlic. 

Put the broth in a large saucepan and heat until boiling. Lightly score the bottom of each tomato in an X. Immerse into the broth and leave for 30 seconds. Remove and place into a large bowl of ice water. When tomato has cooled, cut the skin around “the equator”. Skin should peel right off. Set aside.

Put a large saucepan on medium heat and add 1-2 tablespoons of olive oil. Add the chopped ingredients and mix together. Add about 1/4 teaspoon salt. Cook for around 10 minutes with the lid askew until the carrots have softened but are all still holding their shape, and the onion starts to turn color.

Add the boiling broth to the pan with your canned and fresh tomatoes, including the green stalks that may still be attached (provides additional flavor). Stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

Remove the pan from the heat, and season with salt and pepper (you can also add in some crushed red pepper flakes if you'd like) and add the basil leaves. Using an immersion blender, pulse the soup until smooth. Season again before dividing between serving bowls.

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