Chef Dylan's Tomato Basil Soup

One of our guest and staff-favourite dishes at Farewell Harbour Lodge is Chef Dylan’s homemade tomato basil soup! Luckily, Dylan was willing to share his valuable recipe, so we can spread the soup love to all of you in different corners of the world.

Try making this delicious soup at home, and tag us on social media #farewellfood! We’d love to see your creations!

You will need (for 4-8 people):

2 yellow onions, diced
2 large carrots, diced
1 stock celery, diced
I bulb fennel, diced
2 cans diced tomato
8 cloves garlic, diced
4 cups basil, chopped
2 bay leaves
1 tablespoon of paprika
1 tablespoon of cumin
1 tablespoon of cayenne pepper
1 tablespoon of dried oregano
2 lemons, juiced
1/9 cup red wine
2 cups vegetable stock
Salt and pepper to taste

Optional Ingredients:
1 can coconut cream OR ½ litre cream (can leave cream out if you wish to keep it vegan)
Balsamic reduction for additional flavour

Method:

Sauté all the vegetables (onions, carrots, celery, fennel, tomatoes and garlic) in a medium or large pot, until they soften and become fragrant 
Add the spices (bay leaves, paprika, cumin, cayenne pepper, and oregano) as the vegetables cook 
Deglaze the pot with red wine, and then add lemon juice and basil 
Reduce the mixture by simmering for several minutes  
Add vegetable stock and bring it back to a simmer 
Remove the soup from heat and let it cool down slightly 
Blend the soup to your desired consistency 
Add balsamic reduction while blending for additional flavour, if desired 
Adjust the seasoning after blending, and enjoy!

Recipe by: Dylan Morris

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