Tomato & Basil Soup
When you think of classic soups, tomato is a standout favourite. This creamy tomato soup recipe uses fresh tomatoes that should be used when at their most ripe for the best flavour.
Serve with a swirl of cream or spoonful of mascarpone on top and some warm crusty bread on the side.
2 tbsp cornflour
1Kg (~7 large) ripe tomatoes, quartered
1 garlic clove, crushed
2 tbsp mascarpone
400ml vegetable stock
1 tbsp tomato puree
1 handful basil
Salt and pepper (to taste)
In a small bowl, mix the cornflour with some water until you have a thick paste.
Add all the ingredients to your Soup Chef along with the cornflour paste and stir to combine.
Put the lid on and select the SMOOTH function.
When the program has finished, open the lid and season to taste before serving.