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Member recipe

Tomato and Basil Soup

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(2 ratings)

Member recipe by


Serves 4

A light and fragrant soup suitable for any time in the year

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  • 2lb ripe plum tomatoes
  • 1 medium onion
  • Butter
  • Olive oil
  • 1 large garlic clove, very finely chopped
  • 4 fl oz dry white wine
  • 1 1/4 pt chicken stock (cube or homemade)
  • 2 tbs sun dried tomato paste
  • 2 tbs shredded basil
  • 1/4 pt thick double cream
  • salt and pepper to taste


    1. Slice and arrange tomatoes on large baking tray, sprinkle garlic, shredded basil and a good coating of olive oil over the tomatoes. Roast in the oven preheated to 180C/fan for approximately 50 minutes or until the tomatoes just start burning at the edges
    2. Finely chop the onion and lighty fry in a knob of butter and a good splash of olive oil until soft but not coloured
    3. Add the onions to the roasted tomatoes, stock, white wine, tomato puree, salt and pepper and bring to the boil then simmer for 20 minutes stirring every 5 minutes
    4. Put the sauce into a blender in batches and strain through a sieve using the back of a ladle into a clean large sauce pan then reheat and add the cream but do not boil. Adjust sesoning to taste. Serve with a swirl of cream and sprig of basil.

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16th Nov, 2017
Great recipe easy to follow ,tastes great but maybe a bit less Cream it seemed to turn the rich red of the Tomato to a washed out yellow colour