Cream of Tomato Basil Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 red onion chopped
- 1 ½ kg tomatoes – cut
- 6 – 7 chopped fresh basil leaves.
- Salt to taste
- ¼ teaspoon Simba Mbili ground black pepper
- 1 cubes vegetable stock
- 250ml double cream
- 5 – 6 fresh basil for garnish
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Heat butter and olive oil in a large pot over the medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour vegetable stock, reduce heat to low, and continue cooking 15 minutes.
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Transfer soup to a blender and blend until smooth. Return to the pot and bring to boil. Reduce heat to low, and gradually mix in the cream. Garnish with basil.
