Meals and Courses

Tomato and Basil Soup

cook 30 mins
  • 2 tablespoons olive or vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 500 g (1 lb) passata or sieved Italian tomatoes
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 500 ml (17 fl oz) hot vegetable or chicken stock
  • 1 small bunch of basil, roughly chopped
  • salt and pepper
  • Heat the oil in a large saucepan and cook the onion over a medium heat for 7–8 minutes until softened. Add the garlic and cook gently for a further 2 minutes until softened.
  • Pour the passata and chickpeas into the pan with the hot stock, then bring to the boil and simmer gently for 15 minutes until rich and thickened slightly.
  • Add the basil leaves, reserving a few for garnish. Season to taste, then blend with a hand-held blender until smooth and thick, adding a little extra water for the desired consistency. (Don't worry if you do not have a blender; this soup can be served as a chunky version.)
  • Ladle into warmed mugs to serve and garnish with the reserved basil leaves.
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