Nigerian Basil and Tomato Soup

How to Make It

1. 1

   Roughly chop the plum tomatoes, tatashe, onion, garlic, and ginger. Place them all in a dry blender and blend until smooth. Do not add water at this stage.

2. 2

   Heat the groundnut oil in a medium pot over medium-high heat. Pour in the blended tomato mixture and fry, stirring frequently, for 12–15 minutes until the raw smell is gone and the paste has darkened and reduced by about one-third.

3. 3

   Stir in the tomato paste and continue to cook for a further 3 minutes, pressing it into the base of the pot to caramelise slightly.

4. 4

   Pour in the vegetable stock, stir well to combine, and bring to a gentle boil. Reduce the heat to low and simmer uncovered for 10 minutes.

5. 5

   Add the seasoning cube, salt, black pepper, and sugar (if using). Stir and taste, adjusting seasoning as needed.

6. 6

   Remove the pot from heat. Add the fresh basil leaves and utazi leaves (if using) directly into the hot soup. Allow to wilt for 2 minutes.

7. 7

   Use a hand blender or transfer in batches to a standing blender and blitz the soup until completely smooth and silky. Return to the pot and reheat gently over low heat for 2 minutes.

8. 8

   Ladle into bowls, garnish with reserved fresh basil leaves, and serve hot. Pair with toasted agege bread, a soft roll, or enjoy alone as a light meal.