Soups Recipes - Creamy Cheese Tomato and Basil Soup

Ingredients

• 1 onion, chopped

• 1 garlic clove, chopped

• 40 g/1 1/2 oz/3 tbsp butter

• 400 g/14 oz/1 large can chopped tomatoes

• 30 ml/2 tbsp tomato puree (paste)

• 1.2 liters/2 pts/5 cups vegetable stock

• 5 ml/1tsp caster (superfine) sugar

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup vermicelli, broken into short lengths

• 85 g/3 1/2 oz/scant 1/2 cup cream cheese

• 10 ml/2 tsp chopped basil

• 30 ml/2 tbsp single (light) cream

• 6 small basil leaves

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Method:

1. Fry (sauté) the onion and garlic in the butter for 2 minutes until softened but not browned.

2. Add the tomatoes, puree, stock, sugar and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes.

3. Add the vermicelli and cook for a further 5-8 minutes until tender.

4. Stir in the cheese until melted, add the chopped basil and leave to stand for 1 minute.

5. Ladle into warm bowls, add a swirl of cream to each and top with a basil leaf.