Tomato, Zucchini & Basil Soup

Serves 4

Ingredients 

• 1 large onion, diced 

• 2 cloves garlic, finely chopped 

• 2 zucchini (about 300 grams), diced into small pieces 

• 25 grams butter or vegan butter

• 2 tablespoons olive oil 

• 1 kg fresh tomatoes, roughly diced 

• 500 ml vegetable stock or water 

• 1 packed cup of fresh basil leaves 

Method 

1. Heat a large soup pan to a medium – low heat and add the onion, garlic and zucchini with the butter and oil. Season with a large pinch of salt and some black pepper, and cook gently for 8 – 9 minutes, stirring often, until the zucchini is soft.  

2. Add the tomatoes and vegetable stock or water, cover with a lid, and bring to the boil. Turn the heat down, remove the lid and simmer for 20 minutes or so stirring often, until the vegetables are cooked through, and the soup has reduced slightly. 

3. Carefully blend with a stick blender until silky and smooth, or if using a blender, make sur you cool the soup a bit before blending. 

4. Finely slice the basil leaves and add them to the soup along with some salt and pepper to season if needed. Gently heat through without cooking too long – it is the freshness of the basil that helps to give the soup its distinct flavour.