Ingredients:

1 tblspn olive oil
1 large brown onion, chopped
2 cloves garlic, crushed
300g sebago potatoes, peeled, chopped
600g tomatoes, chopped
2 tblspns tomato paste
3 cups chicken stock
1/4 cup fresh basil leaves

Serves: 4

Method:

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add tomatoes and potato. Add tomato paste. Cook for 1 minute.

Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

Add basil. Blend, in batches, until smooth. Serve.

You could replace chicken stock with beef, vegetable or salt-reduced stock.

Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.

Serve soup with crusty bread, bread rolls or pappadums.

Contributor: Cam