6 sun-dried tomatoes in oil3 x 400g tin chopped tomatoes3 garlic cloves, roughly crushed3 tablespoons dried basil leaves ( plus extra to serve - optional)1 tablespoon tomato purée4 tablespoon olive oil1 litre/1¾ pints hot vegetable stocksalt and freshly ground black pepper, to tastechilli powder or extra hot chilli sauce, to taste (I used Morrison’s ghost chilli sauce)2-3 tablespoon caster sugar, to taste150ml/5fl oz double cream, plus extra to serve
1.) Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the sundried tomatoes and fry for 4-5 minutes, or until they have started to break down.2.) Add the tinned tomato, garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.3.) Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.4.) Transfer the soup mixture to a food processor and blend to a purée or blend with a hand blender.5.) Return the blended soup to the pan and season, to taste, with salt, freshly ground black pepper, chilli sauce or powder and sugar.6.)Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.7.)To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl. Sprinkle dried basil leaves over cream (optional) 8.)Serve as desired- I served mine with samosas and chicken sticks.9.)Enjoy
INFO & TIPS
This is a recipe is a combination of the two recipes below:
James Martin’s Recipe
Mary Berry’s Recipe
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