Vegan Tomato, Garlic and Olive Soup
A delicious and simple soup
4
Ingredients
- 900 g Tomatoes - preferably on the vine, roughly chopped
- 6 cloves Garlic
- 50 ml Olive Oil
- ¼ cup Black Olives
- Salt and Pepper
- 1 tbsp Basil - fresh, shredded
Instructions
- Sweat down the garlic in the warmed olive oil until fragrant, but not browned
- Add the tomatoes which have been roughly chopped (I just quartered mine) and cook for two minutes more
- Pour into a blender and process until smooth.
- Push through a sieve into a clean pan
- Stir through some Tappenade and taste for seasoning. More salt and pepper?
- Finish with a final drizzle of Olive Oil and the shredded Basil Leaves (optional).
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.