Tomato and Basil soup

I used to make tomato soup with pesto.  Unfortunately my son has recently been diagnosed with nut, peanut and coconut allergies so I'm trying to not have any in my house. Most commercial pestos contain cashew nuts (or may contain) rather than traditional pine nuts.  So this is the new version which is also now vegetarian and vegan.

The great thing about using passata and chopped tomatoes is you get the mixture of textures which really adds interest.  It's also pretty good as a store cupboard staple.

Quick Tomato and Basil Soup - Serves 2-3, freezes well

Ingredients

1 tsp Olive Oil
2 cloves garlic
1 Tin chopped tomatoes
1 Pack of passata (mine weighed 500g, 17.5 oz)
1 tsp Sugar
Black Pepper
1/4 tsp Salt
2 Tbsp freshly chopped basil

Method

Crush or finely chop the garlic.  Fry the garlic gently in the olive oil until releasing the fragrance but not browning.

Add the tomatoes, passata, sugar, pepper and salt.  Bring to the boil and simmer for 10 minutes.  Add the basil and serve.

Garnish with more basil if liked.

As well as being a great soup, this is also good as a base for a pasta sauce.

I've linked this up to Credit Crunch Munch on these three blogs: Elizabeth's Kitchen Diary, Fuss Free Flavours and Fab Food 4 All.

I've linked this up to Urban Naturale's Healthy Green Natural Blog Hop.

I've linked this up to Lavender and Lovage Spring Herbs Challenge.