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Remove the tomatoes from the vine, score the tomatoes around the middle twice to mark out quarters, you want the score to lightly pierce the skin but not go to far through.
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Place the tomatoes in boiling water for 30 seconds, remove and rapidly place into iced water for a few seconds. This makes the skin easier to peel off. Remove from the water and immediately peel the skin off.
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Roughly chop the tomatoes up along with the onion and place into the stock (remember to check you have a gluten free one) with some tomato puree.
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Chop fresh basil roughly and add to the stock along with a little salt and pepper to taste.
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Place the soup on a medium heat for 20 to 30 minutes until all the vegetables are soft. Remove from the heat.
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Pour the soup into a blender and blend until smooth, serve with a little cream and a sprig of basil on the top.
Alternatively, you can make this in a soup maker, complete steps one and two, then put everything except cream and basil spring in the soup maker, put on smooth setting and let it's do it's job. Serve with cream and basil on top and add some gluten free bread on the side if you like.
This recipe was first seen in my 2017 calendar
