Rustic Italian Tomato Soup 

Quick and easy soup that can be made with regular cupboard ingredients. If it's in the middle of winter and you don't have any fresh basil, use a good pinch of dried basil instead. 

• Spray a deep with fry light and place over a medium heat. Add the onion and garlic and cook gently until soft and tender. 
• Add the canned tomatoes, with their juices, the wine and stock and stir well. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. 
• Stir in the basil and season with salt and pepper. Serve in hot soup bowls, garnished, if wished, with sprigs of basil. 

I have made this soup without the wine - increase the volume of stock by the same amount the wine would be. 
I have also used 1 can of tomatoes and 1 jar/box of passata instead of 2 cans of tomatoes. 

Serves: 4
Prep time: 5 minutes
Cook time: 20-25 minutes

• fry light
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 397 g/14 oz cans of chopped tomatoes
• 85 ml/ 3 fl oz dry white wine
• 198 ml/7 fl oz vegetable stock 
• 1 tbsp freshly chopped or torn basil leaves
• salt and freshly ground black pepper
• sprigs of basil, to garnish (optional)