Spicy Cream of Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I was looking for a cream of tomato soup and came up with this variation on a vegetable soup I recently found. It is very tasty, and the chili gives it just that little bit of extra zing. Yummm. (The quantities given yield 2 large portions that can make a meal in themselves. As a starter, you could get 4 smaller portions.) 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 |
Directions:
1. Heat a medium-sized pan, melt butter with oil.
2. Sweat onion, garlic, celery, pepper and chili until translucent.
3. Add tomatoes and vegetable stock.
4. Bring to boil, then let simmer until vegetables are soft.
5. Liquidise in a blender (I use a hand-held blender, but watch out for the hot liquid splashing!).
6. Put the soup back on the fire, add mascarpone cheese (if using), cream and salt to taste.
7. Serve with toast or crostini.
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