Recipes‎ > ‎

Tomato & basil soup

The quantities here are very approximate, as this recipe was made up as I went along.

Serves 6-ish, depending on how many tomatoes you use.


1 onion, chopped
A few cloves of garlic, chopped
About 2 weeks' worth of CHW tomatoes (I left the skins on), roughly chopped
A handful of fresh basil leaves
Salt & pepper
Some sunflower oil


  1. Fry the onion and garlic in the oil until soft.
  2. Add the tomatoes, stir, cover, turn to a low heat and sweat for 20-30 minutes until the tomatoes have broken down and are quite liquidy.
  3. If the tomatoes are sharp, add a little sugar to sweeten. Season.
  4. Blend the soup in a food processor until fine. If you're fussy about tomato skins, this step generally gets rid of them.
  5. Return to a low heat, taste and adjust seasoning if necessary.
  6. Remove from the heat, roughly shred the basil leaves and add. Serve and enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Tomato and basil soup in saucepan