Publication-approved historical recipe

Rustic tomato and basil soup with pesto coulis

Name: Rustic tomato and basil soup with pesto coulis
Ingredients: 3 tbsp olive oil; 1 large red onion, peeled and finely chopped; 6 garlic cloves, peeled and finely chopped; 12 plum tomatoes, quartered; 400 g can plum tomatoes; 150 ml water; 20 g fresh basil leaves, finely chopped; Salt and freshly ground black pepper; 1 handful parsley leaves; 1 handful basil leaves; 4 spring onions, trimmed and roughly chopped; 5 tbsp olive oil

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

3 tbsp olive oil
1 large red onion, peeled and finely chopped
6 garlic cloves, peeled and finely chopped
12 plum tomatoes, quartered
400 g can plum tomatoes
150 ml water
20 g fresh basil leaves, finely chopped
Salt and freshly ground black pepper
1 handful parsley leaves
1 handful basil leaves
4 spring onions, trimmed and roughly chopped
5 tbsp olive oil

Method

Warm 3 tablespoons of olive oil in a large saucepan and cook the red onion for 5 minutes. Add the garlic and fresh tomatoes and cook for another 5 minutes.
Stir in the canned tomatoes, water and chopped basil. Season, bring to the boil and simmer loosely covered for 45 minutes, adding a little water if necessary.
For the coulis, blend the parsley, basil, spring onions and 5 tablespoons of olive oil to a purée.
Blend the soup until smooth, adjust its seasoning and consistency, and serve in warm bowls with the herb coulis.