Novice tomato and basil soup

A classic winter warmer served up with a lovely hunk of olive bread.

Bringing in a few of your five a day, this is a great recipe that provides enough for four servings. That’s dinner each and lunch the next day in your thermos. This will keep in the fridge for a few days and can be frozen, too.

Novice notes

For this recipe, you will need:

  • A stick blender or liquidiser
  • A ladle


  • One onion
  • One stick of celery
  • One carrot
  • One clove of garlic
  • Olive oil
  • 1 vegetable stock cube
  • 400g tin plumb tomatoes
  • 4 fresh medium tomatoes
  • Handful fresh basil
  • Salt
  • Pepper
  • Greek yoghurt (optional)


This won’t cost much, less than a fiver easily.


  • Get a litre of water into the kettle ready to boil, put a large saucepan on a medium to high heat with one table spoon of olive oil
  • Peal and roughly chop the onion, carrot and celery and add to the pan when hot. Pop the garlic in your crusher, skin on, and crush into the pan.
  • Pop the lid on and cook for 10 minutes or until the veg is nicely softened. Boil the kettle.
  • After 10 minutes, crumble in the stock cube, then add 800ml of boiling water. Stir it all up.
  • Next, pour in the tin of tomatoes and add the fresh tomatoes.
  • Bring to the boil on a high heat, then reduce to a low heat and simmer with the lid on for 15 minutes.
  • When cooked, stir in the basil, take off the heat and allow to cool for a couple of minutes.
  • Blend with the stick blender, or transfer carefully to a liquidiser.
  • Spoon into bowls and top with a drizzle of Greek yoghurt.

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