Tomato and chilli soup is the perfect comfort food for those evenings when it’s raining outside and the nights are drawing in.
Tucked up in the warm, this comforting homemade tomato soup served piping hot can be just what the doctor ordered. There are few moments that beat the first dunk of crispy bread or the first slurp of soup when you’ve been waiting for it all afternoon.
This tomato and chilli soup is the best recipe to use up any ripened tomatoes, but tinned tomatoes are equally as good and a cheaper substitute to use all year round. It also means that you can whip it up in a flash if you want a speedy lunch or even a quick starter for a family dinner.
When we eat it, this tomato soup reminds us of a delicious, spicy arrabbiata pasta sauce, but going for the soup instead of the pasta makes it a bit of a lighter and diet-friendly dish. Pour it into individual containers and freeze for future use, but make sure to defrost before eating. And you could always pop it in a soup pot and take it off to work for lunch.
For a creamier soup, add 200ml of single cream at the very end.
- 1tbsp olive oil
- 1 large onion, peeled and chopped
- 2 sticks of celery, chopped
- 1 red chilli, seeded and finely chopped
- 2 cloves of garlic, crushed
- 1 400g tin chopped tomatoes
- 1 litre vegetable stock
Heat the olive oil in a large saucepan. Add the onion, celery, chili and garlic. Cook over medium heat until softened. Add the tomatoes, water and stock. Bring to the boil.
Reduce heat to low and simmer for 20 minutes, stirring occasionally. Liquidize the soup in a blender or use a hand blender. Serve
Top tip for making Tomato and chilli soup
If you have a jar of sun-dried tomatoes in the cupboard, add a few to the soup at the very beginning for a richer tomato flavour