Today, the soft drizzle outside made inside feel so much more appealing, and it seemed a day for a bowl of hot soup. I wasn’t about to take a trip out to the shops unless it was absolutely necessary. So slippers resolutely on, I set about making this store cupboard stalwart. Not only is it incredibly simple, it’s also very cheap. If you haven’t got fresh basil don’t fret, it’ still good without.
1 tin good quality chopped tomatoes
1 small onion
Tiny pinch of chilli
Half a teaspoon of sugar
Salt and pepper
About 10/15 fresh basil leaves (stalks can be included too)
Cream to serve
Finely chop the onion and then sweat in a good glug of olive oil for about 5 minutes until soft and translucent but not browned. Add a tiny bit of chilli powder to the onions for a minute or so then add the tomatoes. Half fill the empty can with water, swill it around a bit to get the last bits of tomato and add to the pan. Slowly bring the tomato and onion to a simmer and then add the sugar, salt and pepper. Let it simmer for a few minutes and then add the basil to the pan. Bring off the heat and then blend the soup well (a hand blender works fine).
Serve with a bit of cream , toast smothered in butter and eat with slippers on.