Add garlic and onion to bowl and blitz 3 seconds / speed 6
Add oil, tomato, stock, bay leaf, thyme sprigs and vinegar, and cook 20 minutes / 90℃ / speed 1. Once cooked blend 10 seconds /speed 3.
CONVENTIONAL
Add oil to saucepan over medium heat.
Chop garlic and onion finely and add to heated oil. Saute for 2 – 3 minutes until opaque then add rest of ingredients, reduce heat and cook for further 15 – 20 minutes. Transfer soup to blender and carefully blend until smooth.
Strain through a fine sieve, discarding solids. Season with sea salt, to taste. Serve in bowl with fresh cherry tomatoes, fresh basil and feta, and a drizzle of basil oil.
Notes
Deliciously light and flavoursome. This recipe is suitable for freezing.