Recipe: Tomato soup

Prep and cooking time: 45 mins

Serves: 4

Ingredients

• 1.5 tbsp extra virgin olive oil
• 2 large carrots, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 x 400g tins whole or chopped tomatoes
• 2 x 400g tins cannellini beans
• 700ml water or vegetable stock
• 300 ml single cream
• Handful fresh basil, to serve

Method

1. Add the oil to a large saucepan, over medium heat.
2. Add the carrots and onions, and cook until softened.
3. Add the garlic and cook for an additional 3-4 minutes.
4. Add the tomatoes and lower the heat to low/medium. Cook for 25 minutes to reduce the acidity of the tomatoes.
5. Add the beans and stock, season with salt and pepper, and bring to a simmer for an additional 10 minutes.
6. Turn off the heat and add the cream, transfer to a blender or use an immersion blender until smooth.
7. Top with the fresh basil and serve