Tomato and Fresh Basil Soup

Ingredients

• 10-15 medium tomatoes chopped
• Fresh basil leaves 2 tablespoons shredded + a few leaves for garnish
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 4 cups vegetable stock
• Salt to taste
• 10-12 black peppercorns, freshly ground
• 1/3 cup double cream
• 3-4 sundried tomatoes, soaked and cut into strips

Method

1. Heat the oil and butter in a large non-stick pan, add the onion and cook gently for five minutes, stirring frequently, until soft, but not brown.
2. Add the tomatoes, garlic and vegetable stock. Season with the salt and freshly ground peppercorns. Bring to a boil, lower heat and simmer gently, partially covered, for twenty minutes. Set aside to cool.
3. Add the shredded basil and purée the mixture in a food processor or blender. Strain the purée into a fresh non stick pan.
4. Add more stock if the purée is too thick and adjust seasoning.
5. Add the cream and simmer over low heat for two minutes, making sure it does not boil.
6. Serve hot garnished with the reserved fresh basil and sundried tomato strips.