Spicy tomato soup

Too few ratings

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

Servings:-1+
cherry tomatoes
¼ red bell pepper
1 clove garlic
2½ tbsp water
1 tsp sweet chili sauce
1 tsp cornflour
1 tsp tomato purée
1 tsp red pesto
salt
Black pepper
sugar, to taste
1 tbsp olive oil
Metric
Imperial

Utensils

  • nonstick pan
  • Step 1/4

    • 1 clove garlic
    • 1 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

    • cherry tomatoes
    • ¼ 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

    • 2½ tbsp water
    • 1 tsp sweet chili sauce
    • 1 tsp cornflour
    • 1 tsp tomato purée
    • 1 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.