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

  1. Heat the oil in a large saucepan, add the garlic and chilli and cook for 5 minutes until softened.
  2. 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.
  3. Stir in the basil leaves, divide into two bowls and serve with a good sprinkling of black pepper