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Serves 4 Ingredients
2tbsp extra-vergin olive oil 4 tbsp chopped fresh basil
2 large garlic cloves, crushed 4 tbs mascarpone (optional)
1 large onion, chopped
1 large carrot, chopped Springs of fresh basil, to garnish
900 g/ 2lb ripe vine tomatoes, skinned
425 ml/ 15fl oz vegetable stock
Salt and pepper
Heat the oil in a large saucepan over a medium heat.
Add the garlic and onion and cook, stirring, for about 2 minutes,
until slightly softened. Add the carrot and tomatoes with their
juices and cook for a further 3 minutes, then pour in the stock and
season with salt and pepper.
Bring to the boil, then lower the heat, cover the
pan, and simmer for about 35-40 minutes. Remove from the heat and
blend in a food processor until smooth. For a richer taste (which
will also add more calories and fat!!!) return the soup to the
saucepan, stir in the mascarpone and heat through briefly.
Remove the pan and serve the soup with some bread.
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