Tomato and Basil Soup

Tomato and Basil Soup


1. Put the olive oil and garlic in a large pan
and cook gently for 1 min

2. Add the tomatoes, cover and simmer for 10 mins, stirring occasionally until the tomatoes are really
soft and concentrated

3. Add the tomato purée, 425ml (14floz) of water and season with salt and freshly-ground black pepper

4. Bring to the boil, then add the bread and stir until the bread absorbs the liquid

5. Cool slightly before stirring in the basil.Blend until smooth in a food processor

6. Adjust the seasoning and serve with croutons and a drizzle of olive oil, if desired

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This recipe calls for vine-ripened tomatoes, but to save even more money substitute with 2 tins of plum tomatoes


60ml (2?loz) olive oil
1 garlic clove, chopped
1kg (2lb4oz) vine-ripened tomatoes, halved
2 tbsp tomato purée
50g (2oz) ciabatta bread, crumbled
6-8 fresh basil leaves
Croutons to serve


Time: 5 mins, Cooking time: 10 mins
Serves: 4
Nutrition: 181 Cals, Fat 12g (Sat fat 2g)