Fresh Tomato and Basil Soup

Melt 1 tablespoon of butter in a soup pot and lightly saute 4 or 5 chopped tomatoes, 2 finely chopped cloves of garlic and a few thin slices of onion for a few minutes, or until the onion and garlic begin to soften. Feel free to mash the ingredients a little while cooking if you’d like a less lumpy texture. But personally I quite like lumpy, broth-like soups and I wanted to avoid using the blender.

Add a few chopped fresh basil leaves and a cup of vegetable broth, some freshly ground black pepper and a little sea salt. If you are using regular (not low sodium) broth from a can, taste before adding salt as it may have enough already. Ideally I’d recommend using low sodium or homemade broth.

Bring the soup slowly to the boil, give it a stir, put on the lid and reduce the heat to a simmer. Leave to simmer for about 20 minutes.

After 20 minutes, taste the soup and add more salt and pepper if needed. Add a few drops of Tabasco sauce, tasting as you go, until you get the flavour you want. I find that of all things, soup needs to be continually tasted throughout the cooking process to make sure it’s turning out right.

Leave the soup to sit with the lid off and heat still at a low simmer while you lightly brush a few slices of fresh bread with olive oil and lightly grill them. You can do this outside if so inclined, or inside in a stovetop grill pan.

When the bread is done, spoon the soup into bowls and serve with the bread. You can add a dollop of creme fraiche to the soup if you’re feeling particularly extravagant.