Spicy Cream of Tomato Soup
Ready In: 30 mins
Serves: 2-4
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
- Heat a medium-sized pan, melt butter with oil.
- Sweat onion, garlic, celery, pepper and chili until translucent.
- Add tomatoes and vegetable stock.
- Bring to boil, then let simmer until vegetables are soft.
- Liquidise in a blender (I use a hand-held blender, but watch out for the hot liquid splashing!).
- Put the soup back on the fire, add mascarpone cheese (if using), cream and salt to taste.
- Serve with toast or crostini.
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