So we've had spicy tomato sauce and now it's time for spicy tomato soup. Basically what that means is we're not keeping up with all our chillies and tomatoes. We haven't even had time to make our celebratory beetroot and chocolate cake yet because of all the tomatoes. We're not complaining though and enjoyed a very spicy soup in our very windy garden this afternoon.
Serves 4
Ingredients
2 tbsp olive oil
1 spring onion, chopped
3 garlic cloves, crushed
1 red chilli, seeds removed and chopped* (add 2 small chillies if you're feeling brave)
1 tsp ground coriander
1 tsp ground cumin powder
1 tbsp tomato paste
1,5 kg fresh tomatoes, blanched and chopped
200ml vegetable stock
Basil leaves, to serve
Method
1. Heat the oil in a large saucepan over medium to low heat. Add the onion and stir until it becomes soft.
2. Add the garlic, chilli, coriander, cumin and tomato paste and stir for approximately a minute.
3. Add chopped tomatoes and bring to the boil.
4. Reduce heat to low, partially cover pot with lid and simmer for 20 minutes, stirring occassionally
5. Puree the soup in a blender.
6. Return to the pot and add a little to all of the vegetable stock depending on how thick you want the soup to be. Our tomatoes had a lot of juice in them so I didn't add much of the stock.
7. Stir slowly until hot again and add salt and pepper to taste.
8. Serve into bowls and add basil leaves.
9. Bon appetit!
*Useful tip: Remember to wash hands well after chopping the chillies. You can also rub a bit of olive oil over your hands too as that will get rid of any remaning chilli on your fingers. Don't, like me, absent-mindedly touch your face after chopping the chillies. You'll be crying into your tomato soup!
