Basil and Tomato Soup
Tomato soup is a classic – and this version is guaranteed to get you in the mood for summer with its Mediterranean flavours. Our Knorr Vegetable Stock Pot enhances the fresh sweet flavours of the basil, while the creamy mascarpone cheese balances the acidity of the tomatoes beautifully.
- Recipe serves4
- Preparation Time10 min
- Cooking Time20 min
Ingredients
- 2tbsps olive oil
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 400ml water
- 1 Knorr Vegetable Stock Pot
- 400g can plum tomatoes
- 3 large ripe tomatoes, chopped
- 20g fresh basil leaves (save some leaves to garnish)
- Freshly ground black pepper
- 60g mascarpone
Method
- Heat the oil in a large pan, add the carrots, celery, onion and garlic and cook on a low heat for 5 minutes or until the vegetables have started to soften.
- Add the water, Knorr Stock Pot, tinned and fresh tomatoes and simmer for 20 minutes.
- Add the basil, taste, and add pepper if needed.
- Blend until smooth, serve into bowls with a spoonful of mascarpone and some of the saved basil leaves.
