Tomato Soup with Basil

Recent studies reveal that a Mediterranean diet is one of the key secrets to longevity, along with such things as handling stress well, choosing the right parents (LOL) and eating lots of fish like the Japanese who boast high proportions of Centenarians.

So with that in mind and of course the Wintry weather that is upon us, this delicious Mediterranean tomato and basil soup is the perfect recipe for the occasion.

Rich in natural flavour and heart healthy lycopene, the powerful antioxidant found in tomatoes, it's a definite healthy choice for the whole family!

This Mediterranean soup recipe is easy to make in a large pot and freezes well if necessary, making convenient meals ahead for busy lifestyles.

Serves approx 6.

Ingredients

2 tablespoons extra virgin olive oil

1 large onion,

diced 1 medium red capsicum,

diced 2 medium carrots

1 medium zucchini

2 sticks celery

3 x 440g tins chopped Italian tomatoes

½ cup water

1 tablespoon sweet sherry

2 teaspoons sweet chilli sauce

2 bay leaves

1 cup fresh basil leaves (do not use dried)

2 teaspoons ketsap manis (Indonesian sweet soy sauce) (optional)

pinch sugar (optional)

Directions

STEP 1 – Heat oil in good sized pot and add onion. Cook for 5 minutes stirring a few times.

STEP 2 – Add capsicum to onions and cook for a few minutes.

STEP 3 – Add carrot, zucchini, celery, tinned tomatoes, water, sherry, sweet chilli sauce and bay leaves. Gently simmer for 20 minutes or until vegetables are cooked.

STEP 4 – Remove bay leaves, add basil then blend. Taste and add sugar or ketsap manis if needed.

Tip – Have as a soup one day then as a pasta sauce the next day. To change the flavour a little, you can add a bottle of prepared pasta sauce.

Tip – Freeze a little of the soup/sauce for serving on burgers. This is a great way of adding a great flavour to burgers or rissoles.