Cherry Tomato Basil Soup

Serves 4

Preparation time: 40 minutes

Today I received a beautiful veggie box, packed with half a kilo of bright red cherry tomatoes, fresh basil, zucchinis and salads. I love cherry tomatoes but half a kilo, for just 2 people? I had to find something to use up a few, and decided to try out a cherry tomato basil soup, that I could enjoy through the week hot or cold. I found inspiration in one of my fav cookbooks, The Candle Café Cookbook, changing up their Tomato Basil Bisque recipe by omitting the beet, adding courgettes and replacing tomatoes with cherry tomatoes. Success! Refreshing as a chilled soup in the midday heat of Myanmar, or warm and hearty with chunks of wholemeal bread in the evening, either way this soup will transport you to sunny Italy! The tofu adds creaminess and gives the soup a subtle flavour.

If you don’t have cherry tomatoes or would rather save them for something else then use ripe standard tomatoes instead, they’ll do just as well.

Ingredients

2 T olive oil

15 oz/425 gr of cherry tomatoes, roughly chopped

1 medium zucchini, sliced

1 cup of tofu, chopped

1 medium onion, sliced

2 garlic cloves, peeled and thinly sliced

2 sticks of celery, chopped

5 ¼ cups of vegetable broth

1 cup chopped fresh basil

1 t dried thyme

sea salt and freshly ground pepper

basil leaves for garnish

Preparation

In a large pot, heat the olive oil and add the onion, garlic and celery, cook on medium heat for about 5 minutes or until the onions are soft. Add the zucchini and cook for another few minutes. Now add the tomatoes, broth and thyme. Bring to a boil then simmer on low heat for about 20 minutes. 

Transfer to a blender, add the tofu and basil and blend until smooth. Return to the pot, season with salt and pepper and serve hot or cold with basil leaves as garnish. Delicious with chunky wholemeal bread or home made garlic bread.