Recipe for Tomato and Basil Soup
A Simple and Delicious Recipe Using Storecupboard Ingredients
Mar 8, 2008
This delicious soup is easy to make and tastes great. It also makes an excellent base for other recipes, and can be adapted to your taste.
Prefer a thicker soup? Leave out the water. Want a sharper taste? Add a teaspoon of wine vinegar. The variations are endless, and the choice is yours.
The bacon adds a lovely savoury flavour to the soup, but can of course be omitted for those who don't eat pork products.
Ingredients
- Two rashers of bacon, finely chopped (omit for vegetarian version)
- A little oil, for frying
- One onion, chopped finely.
- Two 15 oz tins of chopped tomatoes
- Heaped teaspoon of dried chopped basil.
- Salt and pepper to taste.
- Vegetable stock cube.
Cooking time – 20 minutes
Serves 4 – 6
- Heat the oil in a large pan, and fry the chopped bacon until cooked.
- Remove the bacon (keeping the oil in the pan) and reserve.
- On a medium heat, fry the onion until soft, but not browned.
- Add the tomatoes, and stir. Fill one of the cans with water, and add this liquid to the pot, with the stock cube.
- Add the basil, and simmer for 15 minutes, stirring occasionally.
- Season to taste.
- If you like your soups smooth, blend at this stage, and then return to the pan.
- Add the bacon back to the soup, and warm through.
Serving suggestions:
- Cheese: Sprinkle some grated cheddar or parmesan onto the soup to add richness
- Sour cream: A swirl of sour cream makes this simple dish look sophisticated enough for the best dinner party
- Croutons: Cube some bread and fry in a little olive oil until golden, then add to the soup just before serving.
- Fresh basil: The simplest garnish of all. Simply add a few fresh basil leaves. The green will beautifully complement the rich tomato of the soup.
Storage: This soup keeps in the fridge for a couple of days if stored in an airtight container, once cool.
It freezes well. Allow to defrost thoroughly, and stir well when re-heating.
Variations:
Rice and tomato soup.
For a more substantial soup, add a handful of rice along with the water, and simmer until cooked.
Chunky vegetable soup.
Add peppers and courgettes for a Mediterranean summer soup, or par-boiled root vegetables for a hearty winter potage.
Casserole base.
This soup makes a great base for a casserole, perfect for turning leftovers into an easy and delicious supper. Put your leftovers (cooked meats and vegetables etc) into an ovenproof dish, and pour over enough soup to cover. Bake until piping hot (approximately 20 minutes in a hot oven) and serve with rice or jacket potatoes.
Pasta sauce
Small portions of the soup work well as a pasta sauce, with peppers, mushrooms and peas.
Bon appetit!
