Velouté de Tomates au Basilic (Creamy Tomato and Basil Soup)
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Ingredients
- 800 g tinned chopped tomatoes
- 1 onion, finely diced
- 2 garlic cloves
- 400 ml vegetable stock
- 20 g fresh basil leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 126 kcal
- Protein
- 3.4 g
- Carbohydrate
- 10.7 g
- of which sugars
- 8.8 g
- Fat
- 7.4 g
- of which saturates
- 1.2 g
- Fibre
- 2.7 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion for 6 minutes until softened, then add the garlic and cook for 1 minute.
- 2
Add the tinned tomatoes and vegetable stock, bring to the boil, then simmer for 20 minutes.
- 3
Stir in most of the basil leaves and blend with a stick blender until smooth.
- 4
Season well.
- 5
Tear over the remaining basil leaves and serve hot.
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