Tomato and Spicy Tomato Soup
|
Ingredients
Base
| Olive oil | | 1 | md. onion, chopped | | 2 | rashers smoked bacon, chopped | | 1 | lg. carrot, chopped | | 2 sticks | celery, chopped | | 1 head | leek, chopped | | Basil | | Tomatoes | | Tomato purée | | Salt and pepper | | Sugar | | 1 pint | vegetable or | | chicken stock | | Potatoes |
Spicy Soup
| Garlic | | Red and green peppers | | Red and green chillies | | Worcestershire sauce | | Tabasco | | Spicy sausage | | Coriander | | Chili Salsa | | 1 oz. | green peppers | | 1 oz. | red peppers | | 1 oz. | chillies, seeded and chopped | | 1 | fl. oz. olive oil | | 1/2 clove | garlic, crushed |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Heat the oil in a large pan, add the onion and bacon and sweat for 2 minutes. Add carrot, celery and leek to the pan and cook without colouring for 5 minutes on a medium heat, stirring constantly. Add the basil, tomato purée, tomatoes, stock, potatoes and sugar. Simmer until the potatoes are soft. Push the mixture through a sieve into another pan. The residue in the sieve can be used as a base for stews or lasagne. If you don't want to make your soup spicy, season the soup and top with cream then serve. For a spicy soup, heat some olive oil in a large pan and cook the garlic, peppers and chillies without colouring. Add the base tomato soup and seasoning to taste (Worcestershire sauce, tabasco, etc.). Add the sausage and coriander, simmer for 5 minutes and serve. To make the chilli salsa, pound the dry ingredients in a pestle and mortar or blend in a food processor. Slowly add the oil, and use as a dip for bread.
Similar Recipes
soups, tomato soup