Warm Tomato and Chilli Soup

Smoothing and comforting tomato soup.

The perfect cosy lunch or starter! Use up whatever tomatoes you have lying around ot make this beautilful tomato and chilli soup.

Serves

4-6 

Ingredients

• 12 tomatoes, washed 
• 1 onion, peeled and sliced
• ¼ celeriac, peeled and grated
• 1 red pepper, quartered and deseeded
• 2 red chillis, stalk removed 
• 1 bulb of garlic
• 500ml of vegetable stock
• 200ml cream 
• 1 teaspoon paprika powder
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter
• cooking oil
• salt & pepper

Method

1. Preheat your oven to 180 degrees Celcius 
2. In a baking pan, mix the tomatoes, red pepper and chillis in some oil. Cut off the top of the garlic bulb and rub oil into the cloves and also add into the pan. Sprinkle over some salt and black pepper. Roast for 30 minutes, or until the tomatoes are slightly charred. 
3. In a saucepan, melt the butter on a medium heat. Add in the grated celeriac with a pinch of salt and cook down. Add in the sliced onion with the paprika and cook until the onions are soft. 
4. When the celeriac and onion mix are starting to stick to the bottom, add in the balsamic vinegar and turn down. Scrape the bottom of the pan to ensure that the caramelisation doesn’t burn. 
5. Once the roasted vegetables are done, set aside the garlic but add the rest straight into the pan. Squeeze out the roasted garlic from the cloves and also add into the pan. 
6. Add the stock and then bring to the boil. Reduce the heat to allow the soup to simmer for 15 minutes. 
7. Blend with a stick blender. If the soup needs thickening, reduce down further. 
8. Remove from the heat and mix in the cream. Add in any more salt and pepper to taste.

Download the recipe card here.

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