Spicy Cream of Tomato Soup
This recipe transforms a classic cream of tomato soup with a hint of chilli for a subtle, warming zing. It begins by gently cooking aromatic vegetables before simmering with tomatoes and stock. Once blended to a smooth consistency, it's finished with cream for richness. The result is a deeply flavourful soup that serves as a satisfying meal or a smaller starter portion.
Ingredients
- 1 small red onion, chopped
- 1 garlic clove, minced
- 2 celery ribs, chopped
- 1/2 bell pepper, chopped
- 1/2 red chile, deseeded (leave seeds in if you prefer it to be quite hot)
- 1 (14 ounce) can chopped tomatoes
- 1 pint vegetable stock
- 1 tablespoon mascarpone cheese (optional)
- double cream, to taste (or single cream, for a healthier option)
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon vegetable oil
- salt, to taste
Method
- Place a medium pan over heat and melt the butter together with the oil.
- Cook the chopped onion, minced garlic, celery, bell pepper and chilli until they become translucent.
- Pour in the can of chopped tomatoes and the vegetable stock.
- Allow the mixture to come to a boil, then reduce the heat and simmer until all the vegetables have softened.
- Carefully blend the soup until completely smooth, using either a standard blender or a hand-held stick blender.
- Return the blended soup to the pan on the heat. Stir in the mascarpone cheese if you are using it, along with cream and salt according to your preference.
- Ladle the hot soup into bowls and accompany with toast or crostini.
Nutrition (per serving)
Sodium86000 mg
Recipe details
CategorySnack
Authormelle_escaton
