Serves 4
Prep time 5-10 minutes
Cooking time 20-25 minutes
ingredients
1 onion, finely diced
2 garlic cloves, thinly sliced
½ tsp dried thyme
2 x 400g tins good quality chopped tomatoes
Jar of roasted red peppers, drained
Borderfields Cold Pressed Rapeseed Oil
Sea salt and black pepper
TO SERVE
Basil leaves, roughly chopped
Toasted pumpkin seeds
A good pinch of chilli flakes
2-3 tbsp crème fraiche
Borderfields Sweet Basil Cold Pressed Rapeseed Oil
method
Preheat a large saucepan over a medium heat and add a generous glug of cold-pressed rapeseed oil. Tip in the onion and cook for 4-5 minutes with a good pinch of sea salt. Add the garlic and thyme and cook for a few minutes. Pour in the chopped tomatoes. Half-fill each empty tomato tin with cold water and add to the pan along with the drained peppers. Bring to a simmer and cook for 15 minutes (approximately). Allow to cool slightly then blend until very smooth – add a little more cold-pressed rapeseed oil.
Serve the soup with a spoonful of crème fraiche, and a generous drizzle of Basil cold-pressed rapeseed oil, sprinkling on chopped basil, pumpkin seeds and chilli flakes.
