Traditional and classic tomato and basil soup. What a recipe! Tasty, creamy and at only 189 calories per serving, very healthy too!! If you miss out the scones... ???? Yum! | theyumyumclub.com
First, get all of the ingredients together.
Next, heat the oil over medium heat and add the carrot, carrots, potatoes and onion and sweat off until the onion has softened. Do not burn the onion.
Now, stir in the tomato puree. Then add the tinned tomatoes, passata, sugar, white wine vinegar, and bay leaf and bring to a simmer.
Now, add the vegetable and continue to simmer for around 20 minutes or until the vegetables have softened.
Once the vegetables have softened add the remaining basil.
Now, using a food processor or a stick blender, blend all of the soup to a puree and add back to the pan. This is the base soup and can be kept in the fridge for up to 48 hours or be frozen for up to a month. Remember to defrost thoroughly before use.
To serve the soup add them ilk and heat through until fully absorbed.
Season the soup to taste and serve on its own or with tasty cheese and chive scones. Yum!