Flavour filled recipe for Smokey Tomato Soup

Ingredients
olive oil, for frying
1 large red onion, finely chopped
1 large clove of garlic, finely chopped
1 1/2 tsp smoked Spanish paprika (note: ordinary paprika is NOT a suitable substitute)
pinch of smoked chilli flakes (you can substitute with ordinary chilli flakes – leave out altogether if you don’t like a bit of chilli heat)
2 cans of tinned tomatoes with juice, chopped
1 1/2 cups water
1 beef stock cube (substitute with veggie stock for a vegan version)
1 1/2 tsp brown sugar
2 tbs purple basil, chopped (green basil work as well, but I just love the purple with the red)
large handful of ripe red small cherry tomatoes, halved
4 tbs fresh cream (plus extra for garnish)
salt and freshly ground black pepper to taste

How to
Fry the onion in 2 tbs olive oil until soft and translucent.

Add the garlic, chilli flakes and paprika and fry for 30 seconds.

Add the chopped tinned tomatoes with juice, the water, brown sugar, stock cube and the basil. Cover and cook over lowish heat for 15 minutes. (If it boils too vigorously, you may need to thin it with some more water.) Add the cherry tomatoes and cook for a further 5 minutes.

Stir through the cream.

Taste and add a pinch of black pepper and salt if need be. Serve with a dollop of cream with a sprinkling of paprika on top for the pretty and some purple basil.

I simply love my instant puff pastry parmesan pinwheels with this soup. See comments below for the recipe.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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