Name: Sundried tomato soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: serving
Cuisine: Boil
Ingredients: 2-3 garlic cloves, peeled and thinly sliced; 2 kg Roma tomatoes ripe, whole,tinned; 6 sundried tomatoes large; fresh oregano chopped; 1 sugar xylitol; 1.8 l stock chicken; sea salt and freshly ground black pepper; basil roughly torn; cream to serve; olive oil extra virgin, to garnish

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Ingredients (10)

2-3	garlic — cloves, peeled and thinly sliced
2 kg	Roma tomatoes — ripe, whole,tinned
6	sundried tomatoes — large
	fresh oregano — chopped
1	sugar — xylitol
1.8 l	stock — chicken
	sea salt and freshly ground black pepper
	basil — roughly torn
	cream — to serve
	olive oil — extra virgin, to garnish

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Method:

Rinse the tomatoes under cold water. Cut into quarters and then halve once more.

Heat the olive oil in a large, deep sided saucepan.

Fry the garlic for several minutes over a medium heat, being careful not to burn it.

Add all the tomatoes and sauté for about ten minutes until the juices are released and the tomatoes are softened.

Stir through the sundried tomatoes, oregano and sugar. Season generously with salt and pepper.

Pour in the stock and simmer on a medium high heat without a lid for about an hour. You want the liquid to reduce quite substantially so leaving the lid off is key. Depending on the water content of the tomatoes, you might need to reduce it down for a further 15-20 minutes.

Add the basil and cook for another minute or two. Transfer the soup to a blender and blitz until smooth.

For an extra smooth consistency, strain the soup through a sieve. Return the soup to the pot and heat through. Correct the seasoning with salt and freshly ground black pepper.

Drizzle with cream, extra virgin olive oil and a few sprigs of basil.

Reprinted with the permission of Bibby’s Kitchen@36. To see more click here.

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