Luci’s Veggie Corner: Tomato and Basil Soup

By Luciana Fernandez

From one vegetarian to another, these are some every day, no-fuss recipes to cook. Come back every week to find new, veggie-friendly, super easy and delicious recipes for you and your family to try.

Here are the ingredients:

2 tbsp butter

1 tbsp olive oil

1 onion, chopped

1 garlic clove, chopped

2lb/900 g tomatoes, chopped

2 ¾ cups vegetable stock

½ cup dry white wine

2 tbsp sun-dried tomato paste

2 tbsp fresh basil leaves

2/3 cup heavy cream

Salt and pepper

Directions:

1. Melt butter with oil in a large heavy-bottom pan. Add onion and cook, stirring occasionally for 5 minutes until it softens. Add the garlic, tomatoes, stock, wine and tomato paste, stir thoroughly. Season to taste. Partially cover pan and let it simmer, stirring occasionally, for 20-25 minutes.

2. Remove pan from heat and let it cool slightly. Pour mixture into blender or food processor. Add the torn basil and process. Pour the mixture through a strainer to keep mixture smooth.

3. Stir in the cream and reheat the soup, but not to boiling point. Pour soup into bowls and garnish with basil leaves.

Source: Simply Vegetarian by LOVE FOOD