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Tomato and Basil Soup

Serves 4

tomato and basil soup.PNG


1 tsp organic butter or coconut oil

1½ onions, chopped finely

2 garlic cloves, chopped finely

2 small sticks celery, chopped

2 small potatoes, peeled and diced

2 carrots, peeled and chopped

2 medium tomatoes, diced

1 pt chicken or vegetable stock (see chicken stock recipe)

1 tin (400g) chopped tomatoes

1 spring fresh basil, roughly chopped

Salt and pepper


  • In a large pan, gently melt the butter or oil and cook the onion until softened. Add the garlic, celery, potato and carrots and cook for 3-4 minutes. Add the diced tomatoes and cook for a further 2 minutes.

  • Add the stock and tinned tomatoes. Simmer over a gentle heat for 45 minutes. Remove from heat and allow to cool.

  • Add the basil, and season well with salt and pepper, then whizz everything in a food processor for just long enough to get the big lumps out.

  • The soup can be reheated to serve, or frozen.

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