Tomato & Basil Soup


Ingredients 
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
300g sebago potatoes, peeled, chopped
600g tomatoes, chopped
2 tablespoons tomato paste
3 cups stock
1/4 cup fresh basil leaves
Method
Heat oil in a large saucepan over low heat, add onion and cook for 2-3 minutes, until softened but not coloured. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, potato, tomato paste and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes, add basil. Allow to cool slightly, then blend in batches until smooth.
Reheat gently and serve. This soup can be topped with fresh herbs, cream or croutons and it also freezes well. 

(serves 4)