Creamy Tomato Soup
Steps
- Heat 2 tablespoons of olive oil in a large saucepan. Cook 1 chopped onion and 1 clove of chopped garlic over medium heat for 5 minutes.
- Stir in 1 tablespoon of tomato paste, 400g of canned chopped tomatoes, and 1 handful of basil leaves. Simmer for 15 minutes.
- Blend with a stick blender.
- Measure 600ml of milk. Mix a spoonful with 1 pinch of baking soda, then stir this and the remaining milk into the soup.
- Bring to a boil, then simmer gently for 5 minutes. Add salt to taste.
