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1
Melt 1 tablespoon of butter in a soup pot and lightly saute 4 or 5 chopped tomatoes, 2 finely chopped cloves of garlic and a few thin slices of onion for a few minutes, or until the onion and garlic begin to soften. Feel free to mash the ingredients a little while cooking if you'd like a less lumpy texture. But personally I quite like lumpy, broth-like soups and I wanted to avoid using the blender.
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2
Add a few chopped fresh basil leaves and a cup of vegetable broth, some freshly ground black pepper and a little sea salt. If you are using regular (not low sodium) broth from a can, taste before adding salt as it may have enough already. Ideally I'd recommend using low sodium or homemade broth.
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3
Bring the soup slowly to the boil, give it a stir, put on the lid and reduce the heat to a simmer. Leave to simmer for about 20 minutes.
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4
After 20 minutes, taste the soup and add more salt and pepper if needed. Add a few drops of Tabasco sauce, tasting as you go, until you get the flavour you want. I find that of all things, soup needs to be continually tasted throughout the cooking process to make sure it's turning out right.
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5
Leave the soup to sit with the lid off and heat still at a low simmer while you lightly brush a few slices of fresh bread with olive oil and lightly grill them. You can do this outside if so inclined, or inside in a stovetop grill pan.
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6
When the bread is done, spoon the soup into bowls and serve with the bread. You can add a dollop of creme fraiche to the soup if you're feeling particularly extravagant.
