TOMATO AND BASIL SOUP
vegan, gluten free, lactose free & really easy to make
This delicious spicy soup can be served hot with crusty bread for a warming winter supper or chilled with cheese and crackers for a light supper in summer.
Serves 2
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped (or use a garlic press)
- 1 small hot chilli, chopped
- 300 ml (½ pint) water
- 400g (14 oz) can chopped tomatoes
- few leaves fresh basil, roughly torn
- pinch of sugar
- seasoning
Method
- Heat the oil in a large saucepan, add the garlic and chilli and cook for 5 minutes until softened.
- Add to the pan 300 ml (½ pint) of water and the can of chopped tomatoes. Stir in the sugar and seasoning, cover and cook for 10 minutes until heated right through.
- Stir in the basil leaves, divide into two bowls and serve with a good sprinkling of black pepper