Tomato - Apricot soup with basil

Prep 10 min·Cook 20 min·Total 30 min·VEGAN

Vegan tomato and apricot soup with basil in a bowl

Ingredients

2 shallots
1/2 bunch fresh basil
4 Tbsp olive oil
4 apricots
700 gr. tomatoes
50 gr. tomato puree
300 ml water
1 tbsp vegetable stock powder
salt and pepper to taste

Instructions

1.Peel and roughly chop the shallots.
2.Heat the olive oil in a pan, add the shallots an cook until browned.
3.Chop the apricots and add to the shallots. Cook for ca. 5 minutes until they have softened.
4.Add the chopped tomatoes, water and vegetable stock
5.Give it a good stir and bring to a boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
6.Remove the pan from the heat. Season to taste with salt and pepper, then stir through the basil leaves.
7.Using a stick blender or mixer, pulse the soup until smooth.
8.Taste and check the seasoning, then serve with a drizzle of vegan cream, tomato and fresh basil

Notes

Tip from my kitchen: use the ripest, sun-ripened tomatoes and soft, fragrant apricots you can find – then you won't need any sugar. For an extra-silky soup, blend it in a jug blender and stir in a splash of vegan cream at the end. On hot days it is lovely well chilled as a cold soup; just season it again generously before serving. Leftovers keep covered for 2–3 days in the fridge and reheat gently.