Tomato Soup
Cook: 20 mins
Total: 20 mins
Ingredients
- 1 x 360g jar Ballymaloe 100 Recipe Sauce
- 600 ml vegetable stock
- sea salt and freshly ground black pepper
Method
- Simply pour the Ballymaloe 100 Recipe Sauce and stock into a large saucepan. Bring to a boil, then reduce the heat and simmer gently for 15 minutes.
- Season to taste before serving.
Chef's Tips:
Garnish with some fresh basil on top and serve with a few slices of fresh crusty bread.