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Speedy Tomato & Basil Soup

This clever soup has a wonderfully intense tomato flavour and doesn’t even need stock! Try to buy tins of tomatoes that are marked as Italian or they can end up being watery and disappointing in flavour.

serves 4-6

vegetarian & vegan friendly

Ingredients

2 tbsp olive oil

1 red pepper, seeded and finely chopped

1 celery stick, finely chopped

4 x 400g tins of Italian chopped tomatoes

Good pinch of caster sugar

Handful fresh basil leaves, plus extra sprigs to serve

Sea salt and freshly ground black pepper

Method

1.

Heat the oil in a large pan over a low heat. Add the red pepper and celery and cook for about 10 minutes stirring occasionally, until softened and lightly golden.

2.

Stir in the tomatoes and sugar. Season with a pinch of salt and plenty of pepper. Bring to a simmer and cook gently for 15–20 minutes, stirring occasionally, until the flavours are well combined. Tear in the basil and then blitz the soup with a hand-held blender.

3.

Ladle the soup into warmed bowls and add a sprig of fresh basil to each one to serve.

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