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.


    Sussex, England, UK
    5 people made this

    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

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. 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.
    2. Add tomatoes, herbs, chili and season with salt and plenty of pepper. Let cook for 20 minutes.
    3. Add stock and let cook for 40 minutes on low heat.
    4. 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.


    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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