Serves 4

Ingredients

2 tablespoon olive oil

1 large onion chopped

400gr canned whole plum tomatoes

300ml vegetable stock

1 tablespoon tomato puree’

1tbsp hot pepper sauce

handful of fresh basil leaves

salt and pepper

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and fry for 4-5 minutes staining until soft . Add the tomato stock, tomato puree’ hot pepper sauce and half the basil leaves .

Process using a hand blender until smooth. Stir the soup over a medium heat until boiling. Then season to taste with salt and pepper .

Serve in a warmed serving bowls, garnished with the remaining basil leaves.

Variation

For a smoky twist on the classic soup, replaced the canned tomatoes with roasted red peppers, oil, some whole red peppers and roast under a hot grill, turning frequently under the skin is blackened .

Remove the charred skin, stalks and seeds and roughly chop.

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