The recipe
Tomato and Basil Soup
Easy
4
15–30 minutes
Vegan
- Preparation time
- 5 minutes
- Cooking time
- 10 minutes
Ingredients
- 4 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 garlic clove, chopped
- 1kg ripe vine tomatoes, halved
- 2 tbsp tomato puree
- 50g ciabatta bread, crumbled
- 6-8 fresh basil leaves
- Croutons to serve
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Place the garlic and olive oil in a large pan and cook gently for a minute. Add the tomatoes, cover and simmer for 10 minutes stirring occasionally until soft and concentrated. Add the tomato puree, 425ml (3/4pt) water and season with salt and freshly ground black pepper.
Bring to a boil then add the bread and stir until it has absorbed the liquid. Cool slightly before stirring in the basil.
In a food processor, blend the mixture until smooth. Add additional seasoning and serve with croutons. If desired, drizzle with more olive oil for additional flavour.
