Tomato, Chili and Basil Soup

Ingredients

• 10 g creme fraiche, reduced fatNutrition
• 1 tbsp chili flakesNutrition
• 1/2 tsp ground black pepperNutrition
• 3 tbsps basilNutrition
• 1/2 tsp saltNutrition
• 1 tbsp olive oilNutrition
• 2 cloves garlicNutrition
• 1 small onionNutrition
• 1 tsp sugarNutrition
• 400 g plum tomatoesNutrition

Directions

1. 1Heat oil in saucepan and sweat the onion and garlic.
2. 2Add the chili and cook for another minute.
3. 3Add tomatoes, fill the empty tin with water, twice and add to the pan.
4. 4Season with salt and pepper and sugar, bring to the boil and reduce to simmer for 30 minutes.
5. 5Add the basil and spoon in creme fraiche (optional).
6. 6Blitz until smooth with blender.
7. 7Note: soup will keep for 3 days in the fridge.

Nutrition per serving

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