Creamy Tomato and Basil Soup

Summary

Dairy Free, Vegetarian, Vegan friendly

Cook time: 30 mins

Serves: 6

Difficulty: Easy

Ingredients

• 1x Large yellow onion
• 2x Garlic cloves, minced
• 1x Potato, diced
• 3x Tbsp olive oil
• 1x Capsicum
• 4x Cups vegetable stock
• 2x 400g cans chopped tomatoes
• 3 Tbsp tomato paste
• Salt, to taste
• ¼ tsp dried oregano
• Fresh basil
• Parmesan cheese (optional)

Method

Step 1

In a medium sized pot, heat oil over medium-high heat. Add onion, capsicum and potatoes. Cook until the onion is transparent and the potatoes begin to crisp (approximately 15 minutes). Stir occasionally to prevent burning.

Step 2

Stir the tomato paste and add the stock. Season with salt to taste. Cover the pot and bring to a boil.

Step 3

Reduce heat to low, and simmer for 15 minutes or until the potato is tender. Add tomatoes, dried oregano and basil to the broth. Using a stick mixer, blend the broth until smooth.

Sprinkle extra basil and shaved parmesan cheese to garnish.