TOMATO & BASIL SOUP

PREP TIME: 5 MINS COOKING TIME: 10 MINS

INGREDIENT

60ml Filippo Berio
Extra Virgin Olive Oil
1 garlic clove, chopped
1kg vine-ripened tomatoes, halved
2 tbsp Cirio Tomato Purée
50g ciabatta bread, crumbled
6-8 fresh basil leaves
Croutons to serve

METHOS

1. Put the garlic and olive oil in a large pan and cook gently
for a minute. Add the tomatoes, cover and simmer for
10 minutes, stirring occasionally until the tomatoes are
really soft and concentrated. Add the tomato purée, 425ml
water and season with salt and freshly ground black pepper.
2. Bring to the boil, then add the bread and stir until the
bread absorbs the liquid. Cool slightly before stirring in
the basil.
3. Blend until smooth in a food processor. Adjust the
seasoning and serve with croutons and a drizzle more
olive oil, if desired.