- 50g Butter
- 200g Onions, chopped
- 75g Pancetta, chopped (optional)
- 4 Garlic Cloves, crushed
- 1 Sprig of Thyme
- 1 Bay Leaf
- 50ml White Wine Vinegar
- 1tsp Sugar
- 100g Tomato Puree
- 500g Chopped Tinned Tomatoes
- 40g Essential Cuisine Vegetable Stock
- 2 ltrs Water
- 1 Large Potato Diced
- 20g Chopped Fresh Basil
- Basil Stalks
- Salt and Freshly Ground Black Pepper
Tuscan Tomato and Basil Soup
Tuscan Tomato and Basil Soup
An easy recipe for a quick-fix tomato soup from Essential Cuisine
Ingredients
Method
Heat the butter in a suitable heavy based saucepan, add the chopped onions, pancetta and garlic and fry lightly for 5-10 minutes.
Add the herbs, vinegar and sugar cook out for 1 minute.
Add the tomato puree, stir well and then add the tomatoes.
Spoon in the Essential Cuisine stock and pour in the water, bring to the boil and skim any scum from the top.
Add the chopped potato and simmer for 30 minutes.
Blend in a liquidiser and pass through a sieve into a clean pan.
Bring back to the boil, add the cream and correct the seasoning.
If the soup is too thick, add a little water until the desired consistency is achieved.
Finish with the chopped Basil and a swirl of cream.
