Tomato and basil soup

There’s nothing more instantly cosy and satisfying than a big bowl of homemade soup during these colder months of the year when we need warming up from the inside-out!

As soup season is in full swing i’ve been getting my soup on the last few weeks and this tomato and basil recipe has to be one of my favourite classic soups, its a real crowd pleaser and doesn’t take long to whip up!

This soup keeps well in the fridge for a good couple of days and also freezes well too so you can batch cook it and have it for lunch whenever you fancy- i’m a huge fan of batch cooking its a great way to make sure you always have wholesome and healthy meals ready to go!

INGREDIENTS:

Tin of tomatoes

1 large onion

2 tablespoons of tomato puree

2 bay leaves

1 large carrot

Glug of balsamic vinegar

Fresh basil leaves (or if not dried)

2 litres of vegetable stock broth

Tablespoon of honey

Pepper

A spoonful of greek yogurt (add more for extra creaminess or none at all if you prefer it without or vegan)

METHOD:

Chop the onion and carrot and cook on medium heat. Once slightly browned add the basil leaves, tomato puree and balsamic mix together before adding in the tin tomatoes (opt for whole tin tomatoes they retain their nutrients better and better quality tomatoes are chosen) now add your vegetable broth, honey and pepper, pop the bay leaves in and the saucepan lid and let simmer for 20 mins.

Now simply remove the bay leaves and pour into your blender (or use a hand blender) to whiz up into your soup! I like to stir in a spoonful of greek yogurt to add some creaminess but tastes just as great without!

Enjoy! x