Tomato and Basil Soup (Dairy and Gluten Free)

This is a fabulous soup, and will never look at a tomato soup in the same way again! Tomato soup just wont taste the same way again, i cant actually stomach the tomato soup from a can (sorry Heinz) there is so much sugar added! (actually i don’t really think there is any soup i like from a can actually) There is nothing like homemade soup. The trick is to make it easy so you make it often. Of course there is soup that is hard and complex and sometimes with good reason. But this isn’t and also has no sugar! so go ahead get the apron on!


If like me you have lots of tomatoes left over from the summer growing season then this is a fabulous way to use them up too.


This amount will feed about 6 people
So you will need,

1 large red onion, chopped
2 sticks of celery, chopped
2 garlic cloves, can chop but i leave whole
1 1/2 kgs of tomatoes roughly chopped
500ml of water
sunflower oil
big handful of fresh basil
salt and pepper

1. So wash your tomatoes. If you are buying them try and get tomatoes that are nice and red and smell of tomatoes as this is where you are going to get your flavour from! Supermarkets are expensive on the whole for tomatoes so you may want to go to a market. When i do not have any tomatoes growing, I quite like Lidl, they do big red tomatoes on the vine that are sold loose and i buy a big bag, for a very reasonable price and taste of tomatoes too. Chop these roughly into big chunks and put them in a bowl for later.


2. I love this recipe as everything can be chopped roughly and quick as we are later blitzing this soup with a stick blender, so your chopping skills do not matter. Chop the onion and celery, you can keep the garlic whole and throw them in a large pan with some sunflower oil and saute this off (we don’t want burnt bits on our vegetables as this will give us suspicious black bits in our soup and nobody likes this!
3. When the veg is softening add the tomatoes and put the lid on and leave it on a low heat for 10-15 minutes and they will wilt down. You can give it a stir every so often. They should be melting down but not burning or sticking on a nice low heat and gaining lots of flavour.
4. After about 10-15 minutes add 500ml of water and a good pinch of salt and pepper and simmer for 10 minutes. Take off the heat, allow to cool for 5 minutes, and with your stick blender blitz until very smooth and glossy. Take your basil and blitz again so the basil is blitzed into pieces in the soup but not disappeared to nothing. Check for seasoning again.

5. Enjoy.

One note to add. If you have been disappointed by the flavour of your tomatoes here that you’ve bought i have been known to add a can of tomatoes to add richness an blitz them in, but you shouldn’t need to. Also if you wanted to add a decadent feel to this soup you could add some double cream once blitzed and stir in or to keep it dairy free add some dairy free cream substitute.


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