Cheesy winter tomato and basil soup

🧂 Ingredients

• 2 tablespoon Extra virgin olive oil plus extra for drizzling
• 2 stalks Celery, sliced
• 1 large Onion, diced
• 1 tablespoon Red pepper flakes (optional)
• 5 stems Basil, stem and leaves separated
• 796 ml Canned tomatoes
• 1 cup Vegetable stock, chicken stock or water
• 1 teaspoon Dried oregano or 2 teaspoon fresh oregano (optional)
• parmesan rind (optional)
• 1 teaspoon Salt
• 1 teaspoon Ground pepper
• 1 tablespoon Honey or sugar
• 8 tablespoon Grated parmesan cheese plus extra for serving. (optional)

Instructions

• 1 Heat the oil in a large saucepan over medium-low heat. Add celery, onion, red
  pepper flakes and chopped stem of basil. Cook for 5 minutes until the vegetables
  are soft and fragrant.
• 2 Crank the heat on high. Add tomatoes including the juice, stock or water, bay
  leaf, oregano and parmesan rind. Bring to a boil then lower the heat to simmer
  with the lid on slightly ajar for 25 minutes, stirring once in a while.
• 3 Add salt, pepper and honey; continue simmering for another 5 minutes.
• 4 Discard the parmesan rind and bay leaf. Transfer to the blender, food processor
  or use a handheld stick blender. Add all the basil leaf leaving a few leaves for
  garnish and blend until very smooth. Taste and add extra seasoning according to
  your taste.
• 5 Ladle the soup into the bowl, sprinkle 2 tablespoons of parmesan cheese or more
  in each bowl. Drizzle a good splash of olive oil then garnish with the remaining
  basil leaf. Serve!

Nutrition Info