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Tomato soup

Use up a glut of home-grown tomatoes with James Martin’s thick and creamy soup primed with garlic and fresh basil.

Ingredients

Preparation method

  1. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.

  2. Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.

  3. Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.

  4. Transfer the soup mixture to a food processor and blend to a purée.

  5. Return the blended soup to the pan and season, to taste, with salt, freshly ground black pepper and sugar.

  6. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.

  7. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.

  8. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.

  9. To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.

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This recipe is from...

Saturday Kitchen 28/08/2010 bbc_one Saturday Kitchen

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Next on

BBC One

10:00am Saturday 26 April

James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.

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