Fresh Tomato Soup With Basil - cooking recipe

Ingredients

700 g ripe tomatoes, quartered with skin on
1 medium onion, roughly chopped
1 medium potato, cubed
1 garlic clove, crushed
2 tablespoons butter or 2 tablespoons olive oil
500 ml chicken stock or 500 ml vegetable stock
2 teaspoons fresh basil, torn or 1 teaspoon dried basil
salt & freshly ground black pepper
1 -2 teaspoon Worcestershire sauce (optional)

Preparation

Heat the butter or olive oil in a thick saucepan, and add in the chopped onion, garlic and potato and soften them gently without browning for about 10-15 minutes.
Add the tomatoes, if you are using dried basil then add it in now alongwith the worcestershire sauce, stir well and let them cook for a minute.
Pour in the stock and give it a good stir and season with salt and pepper and cover and simmer for 30 minutes.
Blitz the soup and then pass it through a sieve to extract the skins and pips.
Check seasoning, add in the fresh basil then return the pan to heat and bring to boil again.
Serve hot or ice-cold.