This is one of the soups I made for lainey and J when I am back in Singapore. The recipe is something I derived from a number of cookbooks. Oh and try it chilled, it’s very refreshing!
Add 1 onion (finely chopped), 1 carrot (finely chopped), basil stalks (finely chopped) and 1 garlic clove (finely chopped) to a saucepan and simmer gently, with the pan covered for around 20 minutes. Add 5 large tomatoes quartered (as ripe as possible), a bay leaf and some mixed herbs. Add some chicken stock and simmer for 20 minutes. Remove the bay leaf. Puree the vegetables and return to the soup. Serve with warm bread.