Tomato and Basil Soup

SERVES: 4

PREPARATION TIME: 5 minutes

COOKING TIME: 10 minutes

Ingredient

60 ml /4 tbsp Filippo Berio Extra Virgin Olive Oil
1 garlic clove, chopped
1 kg /2 lb 4 oz ripe vine tomatoes, halved
2 tbsp tomato puree
50 g /2 oz ciabatta bread, crumbled
6-8 fresh basil leaves
Croutons to serve

Method

Put the garlic and olive oil in a large pan and cook gently for a minute. Add thetomatoes, cover and simmer for 10 minutes, stirring occasionally until thetomatoes are really soft and concentrated. Add the tomato puree, 425 ml water and season with salt and freshly ground black pepper.
Bring to the boil, then add the bread and stir until the bread absorbs theliquid. Cool slightly, before stirring in the basil.
Blend until smooth in a food processor. Adjust the seasoning and serve withcroutons and a drizzle more olive oil if desired.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.