Tomato and Basil Soup

INGREDIENTS:

• 2 kg of very ripe mixed tomatoes
• 1 small onion, chopped
• 1 garlic clove, peeled and sliced
• A good handful of fresh basil
• 1 tablespoon olive oil
• A splash of red wine vinegar
• 200ml of vegetable stock
• Freshly ground black pepper and salt to taste

GARNISH:

• Readymade croutons
• Roasted cherry tomatoes
• A good handful of micro herbs
• Roasted pine nuts

METHOD:

1. Gently fry the onion in the olive oil for 4 to 5 minutes until it starts to go translucent. Add the sliced garlic along with the fresh basil for a further minute.
2. Add in the tomatoes and stock. Bring to the boil and simmer for 10 minutes on a medium heat. Let your tomatoes cook until they are slightly broken down.
3. Remove the soup from the heat, add a splash of red wine vinegar then blend using a hand mixer until you get a consistency you prefer. Season with salt and pepper to taste.
4. Serve in warm Denby bowls and top with croutons, roasted cherry tomatoes, pine nuts and micro herbs. Enjoy.