Light on ingredients but rich in flavour, this tomato soup is sure to be a winner. Garnish with crispy capers and fried basil leaves.
- 3 tbsp (45ml) unsalted butter
- 3 shallots, chopped
- 3 garlic cloves, chopped
- 4 large basil leaves, chopped
- 1 can (796ml) crushed tomatoes
- 1 can (796ml) diced tomatoes
- 1 cup (250ml) chicken (or vegetable) stock
- fresh black pepper
- 3 tbsp (45ml) extra virgin oil
- 2 tbsp (30ml) salted capers, rinsed and dried
- 3-4 small basil leaves per portion (16 for 4 people)
- Heat a large pot over medium heat, add the butter, onion, garlic and chopped basil leaves.
- Sauté until garlic and onions are translucent and fragrant.
- Add the cans of tomatoes, stock and bring to almost a boil.
- Turn heat down to low and simmer for 30-40 min, season with pepper.
- Meanwhile, heat the olive oil in a small saucepan over medium heat.
- Add the capers and small basil leaves when oil is hot.
- Fry capers and basil leaves until crispy.
- Gently blot the capers and leaves on paper towel and toss the capers in a little sea salt.
- Let the olive oil cool.
- Portion out the soup, and top each serving with a sprinkle of capers, 3-4 basil leaves and a drizzle of the reserved olive oil.
* TIP: Crispy capers and basil leaves can be made a few hours ahead of time. To make a vegetarian version, use vegetable stock or water instead of chicken stock.
- 10 tbsp (150ml) grated Parmesan cheese
- 1/2 tsp (2.5ml) fresh thyme leaves (optional)
- fresh black pepper
- Preheat oven to 350 degrees
- On non stick or parchment lined baking sheet, make 2” (5mm) level circles using 1 1/2 tbsp (23ml) of grated cheese.
- Sprinkle a little thyme and black pepper on each cheese crisp.
- Bake for 6 min or until cheese is bubbling and lightly golden brown.
- Remove from oven, let cool enough to move from tray and transfer to cooling rack.
- Serve with soup.
- Crisps can be made ahead of time, cooled completely and kept in an airtight container.
- Can be rewarmed in the oven quickly at 200 degrees before serving if needed.