- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 tbsp tomato purée
- 400g can chopped tomato
- handful basil leaf
- pinch bicarbonate of soda
- 600ml milk
- Heat the olive oil in a large pan, then tip in the onion and garlic.
- Cook over a moderate heat until the onion has softened, about 5 mins.
- Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring to the boil.
- Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour.
- If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. (The soup can now be cooled and frozen for up to 1 month.)
To finish the soup, tip the tomato mixture into a pan.
- Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk.
- Mix together until there are no lumps, then tip into the tomato mix and pour over the milk.
- Bring up to a boil (the mixture will froth, but don’t worry – it will go away).
- Gently simmer for about 5 mins until ready to serve.
Download the RECIPE to try it for yourself.