Classic Tomato and Basil Soup
Classic Tomato and Basil Soup



  • 2kg ripe tomatoes, roughly chopped
  • 3 cloves of garlic, chopped
  • 1 handful of basil leaves
  • 1 tbsp tomato puree
  • 4 tbsp olive oil
  • 1 litre veg stock
  • Salt and pepper
  • 2 tbsp sugar
  • 150ml cream
  • 1 ciabatta loaf, sliced, to serve
  • Fry the tomatoes in a large saucepan for 5 minutes until broken down. Add the garlic, basil, tomato puree, and 2 tbsp of olive oil. Cook for another 2 minutes.
  • Add the stock and bring to the boil, then simmer for 5 minutes. Blend to a puree, season well, mix in the cream, and serve with bread.
30 mins
4 serving
This recipe pairs perfectly with the Whistler Wines Get in My Belly Grenache 2020 from Barossa Valley, Australia.

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