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A simple but classic soup - so much fresher and tastier than the canned variety.

Serves: 6
Fresh from the garden: Basil, garlic, onions, tomatoes
Season: Summer/autumn

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Heat oil in large stockpot, add onion and garlic. Cook until onion is transparent.

  • 3. Add tomatoes and sugar and cook for 10 minutes.

  • 4. Add chicken stock and blend.

  • 5. Heat to simmering point and simmer for 10 minutes.

  • 6. Mix rice flour to a smooth cream with a little of the soup in the small bowl.

  • 7. Add to the soup and cook for a further 10 minutes.

  • 8. Stir the basil leaves through.

  • 9. Adjust the seasoning to taste.

  • 10. Ladle the soup into bowls to serve.

  • 11. Serve warm with flatbread.

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