Tomato, Chilli and Basil Soup
As the weather cools down, warming winter soups are back on the menu. This delicious tomato, chilli and basil soup is hearty, healthy and vegan-friendly. Served with crispy garlic croutons and a side of garlic bread, it’s sure to be a crowd pleaser
Ingredients
Serves:
- 1 each Onion, Chopped
- 1 each Carrot, Chopped
- 1 each Stick Celery, Chopped
- 2 each Cloves Garlic, Crushed
- 800 g Canned Crushed Tomatoes
- 1.5 L Vegetable Stock
- 125 mL Olive Oil
- 25 g Basil Leaves
- 0.75 g Chilli Flakes
- 2 each La Famiglia Garlic Bread Loaves
Method
Step One
Heat a little oil in a large saucepan over medium heat. Add vegetables and cook for 5 minutes (without colouring) until tender. Add garlic and continue cooking for 2 minutes.
Step Two
Stir tomatoes and stock into vegetables, bring to the boil, then reduce heat and simmer for 30 minutes.
Step Three
Whilst the soup is simmering, make a basil oil by blending oil and basil in a food processor until basil is very finely chopped. Season.
Step Four
Cut half the La Famiglia Garlic Bread into 2cm pieces. Bake according to instructions until golden and crisp.
Step Five
To serve, blend soup until smooth. Spoon into bowls. Drizzle with basil oil, top with croutons, and sprinkle with chili flakes. Serve with remaining garlic bread.
TOTAL PER SERVE: $3.85