How to Make Covent Garden Tomato And Basil Soup

Creamy Tomato-Basil Soup

We have used slow roasted and sundried tomatoes for a real depth of flavour, then added garlic, basil and finished with a glug of balsamic vinegar to produce a blissfully smooth bowl of rich tomato soup.

Recipe Summary Creamy Tomato-Basil Soup

Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!

Ingredients | Covent Garden Tomato And Basil Soup

¼ cup butter

¼ cup olive oil

1 ½ cups chopped onions

3 pounds tomatoes - cored, peeled, and quartered

½ cup chopped fresh basil leaves

salt to taste

ground black pepper to taste

1 quart chicken broth

1 cup heavy cream

8 sprigs fresh basil for garnish

Directions

Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.

Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!

Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.

Info | Covent Garden Tomato And Basil Soup

prep: 10 mins cook: 45 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Creamy Tomato-Basil Soup

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