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Potato, Tomato and Basil Soup
Potato, Tomato and Basil Soup is a modern Irish recipe for a classic Italian-inspired soup of potatoes, tomatoes and basil in a vegetable stock base flavoured with onion and red wine vinegar. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato, Tomato and Basil Soup.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesVegetable RecipesIrish Recipes
Potato, Tomato and Basil Soup: An Irish recipe for a classic soup of potatoes, tomatoes and basil in a vegetable stock base flavoured with onion and red wine vinegar.
Ingredients:
675g new potatoes, coarsely chopped
60g butter, chopped
1 large onion, finely chopped
1 fresh bayleaf
5 sprigs fresh thyme
1.5l vegetable stock, or water
4 tbsp olive oil
500g nice-tasting tomatoes, blanched, peeled, de-seeded and chopped
leaves from 1 small bunch of basil
red wine vinegar
salt and freshly-ground black pepper, to taste
Method:
Combine the butter and onion in a pan with the bayleaf, thyme and about 60ml of the stock. Heat gently until the butter melts then add the remaining stock and the potatoes.
Season to taste with salt then bring the mixture to a boil. Reduce to a simmer, partially cover the pan and cook for about 35 minutes or until the potatoes are tender and beginning to fall apart. Discard the herbs then pass the potato mixture through a vegetable mill or briefly blitz in a blender to purée. Pass the mixture through a fine-meshed sieve then return to the pan.
In the meantime, cook the tomatoes in 1 tbsp of the oil until they have broken down and thickened slightly. Beat to a purée with a wooden spoon then add to the potato soup base and mix to combine.
Purée the basil in a blender with the remaining oil. Season to taste and add red wine vinegar to taste.
Ladle the soup into warmed bowls and garnish with a spoonful of the basil mixture (this should be floated on top). Add a generous twist of freshly-ground black pepper and serve.
