Total Time
30mins
Prep 10 mins
Cook 20 mins

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 Nutrition

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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