Try this quick and tasty tomato and chilli soup recipe that will warm you through and fill you up - just what the doctor ordered.
Course Side Dish
Cuisine English
Keyword Soup, Tomato
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author Skint Chef
Equipment
Blender
Ingredients
2kgs fresh tomatoeshalved
1tablespoonolive oil
1teaspoonsalt
1tablespoonsugar
1chillideseeded (keep the seeds in if you want extra heat)
2teaspoongarlic granules
750mlvegetable stock
3tablespoontomato puree
Handful basiloptional
100mldouble cream
Instructions
Place the tomatoes, skin side up, on a large non-stick baking tray and drizzle with olive oil and salt. Cook on 200 C/gas mark 6 for approximately 15 minutes until the skins start to turn brown.
Remove the tomatoes from the oven and, using a pair of tongs, pinch the top of the skin and gently lift the skins from the tomatoes and discard. If the skins do not come off easily place back in the oven for a further 5 minutes.
Evenly sprinkle sugar over the tomatoes and then add the tomatoes along with any juices to a blender. Add the chilli and garlic granules and blend to a smooth consistency.
In a large saucepan, add your blended tomatoes, vegetable stock, tomatoes puree and chopped basil. Bring to the boil and simmer gently for 10 minutes. When it is nearly ready, add the cream and salt and pepper to taste.