Yesterday I mentioned a tomato soup recipe I tried out. With the onset of chillier days, I felt like making something soupy and stewy and warming. This recipe I came across in a magazine seemed like a quick and simple fix.
We’re not big fans of tomato soup but I think it turned out quite nice. I like the touch of chilli for a bit of heat. If you’d like to give it a go, here is the recipe…
800g canned tomatoes
1 small carrot, chopped
4 garlic cloves, chopped
1 chilli, chopped (optional)
1 tspn sugar
2 tbsp olive oil
Salt and pepper, to taste
2 tbsp fresh basil, chopped
2 tbsp balsamic vinegar
2 slices sourdough bread (I just used ordinary bread)
Place tomatoes, carrot, garlic, chilli, sugar, olive oil, water, salt and pepper in a pan and bring to the boil, then simmer for 15 minutes.
In another bowl, soak bread in balsamic vinegar for about 10 minutes.
Add the bread and basil to the soup and simmer for another 10 minutes
Then blend in a food processor or with a stick blender.