2 tbsp olive oil
1 large onion, diced
400g canned tomatoes
300ml bone broth
1 tbsp tomato puree
1 tsp chilli powder/flakes (adjust to suit own taste)
Handful of fresh basil leaves
Salt and pepper
Note: For a smoky twist on this classic soup, replace the canned tomatoes with roasted red peppers. Oil some whole red peppers and roast under a hot grill, turning frequently, until the skin is blackened. Remove the charred skin, stalks and seeds, and roughly chop.
1 large onion, diced
400g canned tomatoes
300ml bone broth
1 tbsp tomato puree
1 tsp chilli powder/flakes (adjust to suit own taste)
Handful of fresh basil leaves
Salt and pepper
- Heat the oil in a large saucepan over a medium heat, then add the onion and fry for 4 - 5 minutes, stirring, until soft.add the tomatoes, stock, tomato puree, hot pepper sauce and half the basil leaves.
- process using a hand-held blender until smooth. stir the soup over a medium heat until just boiling, then season to taste with salt and pepper.
- serve in warmed serving bowls, garnished with the remaining basil leaves.
Note: For a smoky twist on this classic soup, replace the canned tomatoes with roasted red peppers. Oil some whole red peppers and roast under a hot grill, turning frequently, until the skin is blackened. Remove the charred skin, stalks and seeds, and roughly chop.