Bonfire Night Soup
1 can chopped tomatoes
1 can tomato soup
8 fl oz double cream, or half single cream and half double cream
6fl oz water
1 tsp sugar
1 chicken stock cube
1 sprinkle of dried basil
2 toothpicks dips of Basil oil
2 toothpick dips of Black Pepper oil
Ground Pepper, to taste
Mix the tomatoes, water and stock cube in a saucepan and heat to boil. Reduce heat, cover and simmer for about 10 minutes. Add the can of tomato soup, cream (a spoonful at a time to avoid it curdling), butter, sugar, dried basil and the Basil and Black Pepper essential oils.
You can add more dried basil or ground pepper to taste, but do not add more essential oil as it quickly becomes too powerful in flavour. Cook on a low heat until the butter is melted and the soup is hot and bubbly.
Sylvia says: “I love a home-made soup (particularly if the vegetables are home grown as well) and this tomato and basil soup doesn’t disappoint. What a gem of a recipe! It's quick and easy to make and tastes delicious. I tried this out on two builders who were working in the house and their verdict was: "stunning". High praise, indeed”.