Sundried tomato and basil soup with crushed feta

Serves 2

Ingredients

2 x tins of tomatoes, I used San Marzano

1 red onion

2 cloves of garlic

6 sun blush or sundried tomato, roughly chopped

500ml Veggie stock or chicken bone broth

1 tbsp tomato purée

1 tsp maple syrup

1 bay leaf

1 tsp Fresh oregano, finely chopped

100g Large handful Basil,

Pinch of salt

2 tbsps The Governor Extra Virgin Olive Oil 

Topping 

100g Feta

Sunflower seeds

A couple of chopped basil leaves

Drizzle of the Governor EVOO

Method

1. Heat 2 tbsps of olive oil in a large saucepan to a medium heat. Add the onions and sauté until golden around 10minutes.

2.Add the garlic and cook for 2 mins, stir in the tomato purée.

3.Add the sundried tomatoes, maple syrup, bay leaf, oregano, tin tomatoes and stock, stir and simmer until the tomatoes start to fall apart, around 15-20 mins. Add the basil.

4.Mash the feta with the back of a fork and set aside

5.Leave the soup to cool slightly before blending with a hand blender to desired consistency.

6.Serve in bowls and top with the feta, sunflower seeds, basil and a drizzle of the Governor EVOO 

Buy your Governor EVOO here: https://thegovernorevoo.co.uk/