150 ml cream
400 ml vegetable stock
ground black pepper and salt to taste
700 grams tomatoes, chopped
fresh thyme or parsley
1 celery stick
1 garlic clove, minced
1 onion, chopped
4 tablespoons olive oil
1/3 cup of fresh basil leaves
1 tablespoon butter

Makes 4 servings


1. Preheat olive oil and butter in a saucepan. Sauté the onion and garlic for 4 – 5 minutes or until softened. Add the celery and thyme and simmer for 5 – 6 minutes. Stir occasionally.

2. Season with black pepper and salt and add the tomatoes. Simmer for 4 – 5 minutes and add the vegetable stock. Cook for 30 – 35 minutes.

3. Leave to cool and blend in the food processor. Serve with fresh basil leaves and cream.