Fresh homemade soup doesn't have to be complicated. This version will have you throwing out all of your tinned soup.


  • Soup

  • 2kg ripe plum tomatoes

  • 4 cloves garlic, grated

  • 1 onion, sliced

  • 250ml red wine vinegar

  • 100g caster sugar   

  • 1 large bunch basil (save some leaves for garnish)

  • Salt to taste

  • 1tsp cayenne pepper

  • 2 red chillies

  • 2 slices of white bread 

  • 50g butter

  • Pesto

  • 50g pine nuts

  • 50g parmesan, grated

  • 2 cloves of garlic, grated

  • 150ml olive oil

  • 1 large bunch of basil

  • Salt and pepper to taste

  • Basil Oil

  • 1 large bunch of basil

  • 150ml olive oil

  • Pinch of salt


  • 1.

    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.

  • 2.

    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.

  • 3.

    Add the caster sugar to the pan, and the red wine vinegar, bring it up to the boil and reduce down by a ¼.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Blend the soup and season with salt and cayenne pepper.

  • 8.

    Pass the soup through a fine sieve and keep until needed in the fridge.

  • 9.

    Heat up the soup, pour into your bowls, add pesto and oil and garnish with the saved basil leaves.

  • To make basil oil:

  • 1.

    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.

  • 2.

    Pass the oil through a muslin cloth or tea towel and put it in the fridge to cool.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1100kj
  • Fat Total 92g
  • Saturated Fat 19g
  • Protein 14g
  • Carbohydrate 62g
  • Sugar 42g
  • Sodium 1764mg

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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