Spicy la tomato soup
1 hour 10 min
A hot thick tomato soup, ideal served with a warm hunk of bread on a wet winter day. Serve with fresh basil, grated Parmesan cheese, and cream if desired.
3 people made this
Ingredients
Serves: 4
- 4 large carrots, chopped
- 2 white onions, chopped
- 4 cloves garlic, chopped
- 3 sticks celery, chopped
- olive oil
- 2 small potatoes, diced
- 4 tins chopped tomatoes
- 1 handful fresh basil
- 1 handful fresh rosemary
- 1 handful fresh parsley
- dried or fresh chilli peppers
- salt and pepper
- 750ml vegetable stock
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Saute carrots, onions, garlic, and celery for 4 to 5 minutes in a little olive oil. Add the diced potatoes and let cook for 10 minutes, stirring occasionally.
- Add tomatoes, herbs, chili and season with salt and plenty of pepper. Let cook for 20 minutes.
- Add stock and let cook for 40 minutes on low heat.
- Once all veg is soft, transfer to blender and blend on high until smooth. Add more stock for consistency, if required, and re-heat if necessary.
Tip
A stick blender works best to puree hot soup. Hot soup in a blender can be explosive, so blend in very small batches.
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