Tomato & basil soup

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  tomatoes, basil, onions, garlic


  • chopping board & non-slip mat
  • cook’s knife
  • metric measuring scales, jug and spoons
  • very large saucepan or stockpot
  • stick blender wooden
  • spoon
  • small bowl
  • large ladle
  • bowls for serving


  • 2 tbsp olive oil
  • 3 onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and crushed
  • 3 kg very ripe tomatoes, roughly chopped
  • 1 tsp caster sugar
  • 1 L chicken or vegetable stock
  • 2 tbsp rice flour
  • 1 handful of basil leaves, roughly chopped
  • freshly ground black pepper, to taste
  • sea salt, to taste

What to do

  • Prepare all of the ingredients based on the instructions in the ingredients list.
  • Heat oil in large stockpot, add onion and garlic. Cook until onion is transparent.
  • Add tomatoes and sugar and cook for 10 minutes.
  • Add chicken stock and blend.
  • Heat to simmering point and simmer for 10 minutes.
  • Mix rice flour to a smooth cream with a little of the soup in the small bowl.
  • Add to the soup and cook for a further 10 minutes.
  • Stir the basil leaves through.
  • Adjust the seasoning to taste.
  • Ladle the soup into bowls to serve.
  • Serve warm with Indian Flatbread.
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