Spicy tomato soup

Spicy tomato soup

Based on 0 ratings
Harvey

Harvey

Community member

"This recipe is to improvise on. Add whatever remains in your freezer and is great for spice lovers."

Difficulty

Easy 👌
5
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
16
cherry tomatoes
½
red bell pepper
2 clove
garlic
5 tbsp
water
2 tsp
sweet chili sauce
2 tsp
cornflour
2 tsp
tomato purée (passata)
2 tsp
red pesto
salt
Black pepper
sugar, to taste
2 tbsp
olive oil

Utensils

nonstick pan

  • Step 1/4

    • 2 clove garlic
    • 2 tbsp olive oil
    • nonstick pan

    Finely chop the garlic and put it in a pan with the olive oil. Simmer for three minutes on a low heat.

  • Step 2/4

    • 16 cherry tomatoes
    • ½ red bell pepper

    Quarter the tomatoes and roughly chop the pepper and when the garlic is done, add to the pan. Simmer gently for 1 minute

  • Step 3/4

    • 5 tbsp water
    • 2 tsp sweet chili sauce
    • 2 tsp cornflour
    • 2 tsp tomato purée (passata)
    • 2 tsp red pesto

    Add the water and cornflour, stirring constantly to get a thickened sauce. Then add the pesto, chilli sauce and the tomato purée, stir on a low heat for around 10 minutes.

  • Step 4/4

    • salt
    • Black pepper
    • sugar, to taste

    Finally, add the sugar, salt and pepper to taste to judge acidity and leave for 2 minutes so that the tomatoes and peppers have fully softened. Present with torn basil leaves and some crusty bread.

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