When itís raining outside and the nights draw in earlier, a comforting bowl of piping hot homemade tomato soup can be just what the doctor ordered. There are few moments that can beat that first dunk of a warm crusty (always buttered) baguette or the first slurp. If you have a glut of ripened tomatoes, then of course use those, but tinned tomatoes act as a great and cheaper substitute all year around. For a creamier soup, add 200ml of single cream at the very end. The chilli in this recipe gives an already hearty dish a spicy kick that brings your soup to life.
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
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.