Sundried tomato and basil soup with crushed feta
2 x tins of tomatoes, I used San Marzano
1 red onion
2 cloves of garlic
6 sun blush or sundried tomato, roughly chopped
500ml Veggie stock or chicken bone broth
1 tbsp tomato purée
1 tsp maple syrup
1 bay leaf
1 tsp Fresh oregano, finely chopped
100g Large handful Basil,
Pinch of salt
2 tbsps The Governor Extra Virgin Olive Oil
A couple of chopped basil leaves
Drizzle of the Governor EVOO
1. Heat 2 tbsps of olive oil in a large saucepan to a medium heat. Add the onions and sauté until golden around 10minutes.
2.Add the garlic and cook for 2 mins, stir in the tomato purée.
3.Add the sundried tomatoes, maple syrup, bay leaf, oregano, tin tomatoes and stock, stir and simmer until the tomatoes start to fall apart, around 15-20 mins. Add the basil.
4.Mash the feta with the back of a fork and set aside
5.Leave the soup to cool slightly before blending with a hand blender to desired consistency.
6.Serve in bowls and top with the feta, sunflower seeds, basil and a drizzle of the Governor EVOO
Buy your Governor EVOO here: https://thegovernorevoo.co.uk/
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