An oldie but a goodie. Nothing better than tomato soup on a cold day.
Tomato, Basil and Chilli Soup
- 500 ml vegetable stock
- 820 g Canned tomatoes (crushed )
- 1 clove garlic (crushed)
- 1/4 teaspoon minced chilli
- 1 teaspoon basil (finely chopped)
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Combine all ingredients in a saucepan.
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Simmer for 20 minutes.
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Garnish and serve with crusty bread.
Variations: can include the addition of other vegetables, such as carrot, beans, celery or zucchini.
Storage: can be stored in the fridge for 1 – 2 days. This soup can be frozen for up to 3 months.