Spicy tomato soup
Based on 0 ratings
"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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