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Tomato and Basil Soup

This quick and easy Mediterranean-style soup is a winner hot or cold. For large gatherings of family and friends, double up the quantities and serve with fresh, crusty bread. They won't believe it's just a simple tomato recipe.


750 ml vegetable stock (diluted in water)
410g peeled whole tomatoes
6 large ripe tomatoes
1 handful fresh basil
1 chopped, large onions
1 peeled and grated, large carrot
4 crushed cloves garlic
2 ml sugar (or substitute)
Salt and pepper to taste
30 ml olive oil

Cooking Instructions

  • Heat the oil in a large saucepan. Add the onion, carrot and 1 clove of garlic. Sauté until soft, or about 5-7 minutes.
  • Add tomatoes (with the juice), sugar, seasoning and stock and bring to the boil.
  • Reduce heat, cover and simmer for 30-40 minutes.
  • Add the basil, the remaining garlic and seasoning just before serving, with crusty bread and Sheese.
Serves 6 people

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