Chilli Tomato & Basil Soup
Serves : 6
Chilli tomato and basil soup ideal for warming up on a cold winter's day.
Ingredients
- 1 carrot
- 1 Celery
- 1 onion
- 2 tbsp rapeseed oil
- 1 litre vegetable stock
- 400 g or 1 tin of chopped tinned tomatoes
- 8 or 1 handful of cherry tomatoes
- 1 tbsp tomato puree
- Fresh red chilli
- 1 clove of garlic
- 4 tbsp balsamic vinegar
- Fresh basil
- Sea salt and black pepper to season
Instructions
- Peel and roughly chop the carrot and onion.
- Slice the celery into chunks.
- Chop or crush the garlic clove.
- Chop the chilli.
- In a large pan heat the rapeseed oil, add the carrot, onion, celery, garlic and chilli. Cover and leave to cook for approximately 10 minutes, or until the carrots have started to soften.
- Add the vegetable stock, chopped tomatoes, whole cherry tomatoes and tomato puree to the pan. Cover and bring to the boil.
- When the soup is boiling, reduce the heat and simmer for 10-15 minutes.
- Remove the soup from the heat and add the basil leaves and balsamic vinegar.
- Using a hand blender, blend the soup until it is smooth, or leave chunks of tomato depending how smooth you like your soup.
- Serve with sourdough bread croutons and a swirl of chilli oil.
Notes
The soup will keep in the fridge for 1 week, or can be frozen for up to 1 month.
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 13gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 17mgSodium: 899mgFiber: 2gSugar: 6g
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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