SERVES 4
PER SERVING
88 CALORIES
4.1G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 30 MINUTES
25g sun-dried tomatoes
1.2 litres vegetable stock
2 × 400g cans chopped tomatoes
2 celery sticks, sliced
2 medium onions, chopped
2 garlic cloves, crushed
2 teaspoons chopped fresh basil, plus 4 fresh basil leaves to garnish
freshly ground black pepper
1 Place the sun-dried tomatoes in a saucepan and cover with a little of the vegetable stock. Simmer for 10 minutes to allow the tomatoes to soften.
2 Add the canned tomatoes, celery, onions and garlic, then pour in the remaining stock and simmer gently until the celery and onions are soft.
3 Remove from the heat and allow to cool slightly. Add the basil and liquidise the soup in a blender until smooth. Adjust the consistency with a little extra stock if needed.
4 Return the soup to the pan to reheat. Season with more black pepper. Spoon into bowls and garnish each with a basil leaf.
TIP You can make in advance and keep in the freezer for up to 2 months
