Spicy Tomato Soup
Super fresh, and super flavoursome. Your taste buds are going to love this delicious dunkable tomato soup with that perfect touch of chilli.
Ingredients
- Olive oil
- 1 onion peeled and roughly chopped
- 4 garlic cloves peeled and roughly chopped
- 3 red chillies de-seeded and roughly chopped
- 1 whole stick (around 75g) of celery roughly chopped
- 1 kg of roma tomatoes quartered and de-seeded
- A bunch of fresh basil
- 1 litre of vegetable stock
- 750 g tomato puree
- Salt and pepper for seasoning
- 1 teaspoon of sugar
- Sour cream for garnish or coconut yoghurt if you're vegan
- Torn up bread on the side, gluten-free bread if you're gluten free
Instructions
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Get a pot over medium heat, add a dash of olive oil and start frying off the onions, garlic, chilli and celery for a few minutes. Add the tomatoes and keep frying for another 3-4 minutes.
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Transfer the ingredients from the pot to a blender (do not discard the pot). Also add 3 quarters of your basil too (leave the rest for garnish). Add a splash of the stock just to help the ingredients blend together well. Blend until smooth, then transfer the mixture back to the pot.
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Add the stock and tomato puree to the pot, stir well and then bring to a boil. As soon as the mixture starts boiling, bring the heat down to gently simmer the soup.
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Simmer for another 5-10 minutes, stirring halfway through. Stirring the soup just ensures that it doesn't start sticking and/or burning at the bottom of the pot. If there are any foamy bits floating at the top, just use a large spoon to skim it off.
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Season with salt, pepper and the sugar. Use a ladle to serve in a bowl and garnish with a dollop of sour cream and a basil leaf. Serve with some torn up bread and enjoy.
Recipe Video
Recipe Notes
- You can use a hand blender instead if you wish. Once you are done frying the onion, garlic, chilli and celery. Just add your stock and tomato puree, then just blitz everything together using your hand blender. Then just continue the recipe from there.
- If you want your soup to be spicier, add a touch of cayenne pepper or chilli powder.
- If you want to peel the tomatoes then please feel free to do so. I explain how to do this in the post.
- Use plenty of garlic, enough so you can actually taste in the soup.
- Don't forget to add a touch of sugar to stop the acidity from being too intense.
- Roma tomatoes are usually better for tomato soups and sauces but it isn't that much of a big deal if you do or don't use them.
- Like a lot of other soups, this one tastes even better the next day.