Fresh homemade soup doesn't have to be complicated. This version will have you throwing out all of your tinned soup.
To make the soup, melt the butter in a heavy bottomed large pan and sweat the sliced onion until soft. Add a pinch of salt to the onions whilst they are cooking.
Chop and add the red chilli, seeds and all. Grate the 4 cloves of garlic, and add that to the pan, and cook for a further 2-3 mins.
Add the caster sugar to the pan, and the red wine vinegar, bring it up to the boil and reduce down by a ¼.
Cut the tomatoes into chunks; keep the skin on and all of the seeds. Add them to the pan, put on a lid and cook on a medium heat until they have broken down and are stewed.
Tear up the bread and add it to the soup. Add the bunch of basil, stalks and leaves, some cayenne pepper and bring it up to the boil. Remove from the heat and let the bread soak up some juice and thicken the soup.
In a jug blender, put the bunch of basil leaves, grated garlic, pine nuts, parmesan, pinch of salt and blend. Add the olive oil slowly.
Blend the soup and season with salt and cayenne pepper.
Pass the soup through a fine sieve and keep until needed in the fridge.
Heat up the soup, pour into your bowls, add pesto and oil and garnish with the saved basil leaves.
To make basil oil:
To make the basil oil, pick the leaves from the basil. Blanch them in a pan of salted boiling water for 10 seconds, plunge the leaves immediately into iced water then dry with kitchen paper. Place them in a jug blender. Add the olive oil. Put the lid on and cover with a cloth and blend together, and season.
Pass the oil through a muslin cloth or tea towel and put it in the fridge to cool.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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