Peel and de-seed the tomatoes, discard the tomato skin.
Chop up the tomatoes placing the flesh onto a chopping board. Cut the flesh into small 1cm chunks.
Place the seeds and core of the tomatoes into a fine sieve and place the sieve over a bowl. Using a spoon, press the tomato seeds and core to extract as much juice from the tomatoes as possible. Set the juice aside for later and discard the seeds.
In a large saucepan, heat the olive oil over a medium heat. Add the onion to the pan and cook gently for 5 minutes, taking care to cook, but not colour the onion. Add the crushed garlic to the pan and cook for a further minute.
Add the chopped tomatoes, tomato juice, tomato passata, vegetable stock and sugar to the pan and cook over a medium heat for 10 minutes.
Season the soup with salt and pepper and check for taste. Now add the shredded basil to the soup, stir through and serve.
Nutrition Facts
Tomato & Basil Soup
Amount Per Serving
Calories 108Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 384mg17%
Potassium 593mg17%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 1432IU29%
Vitamin C 28mg34%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •