This is an insanely quick soup to prepare (one onion and 2 chillis to chop, and that's about it) but despite the simplicity it was very, very tasty. I made it as a starter when I had some friends round for dinner at the weekend, and everyone went back for second helpings. I made it in advance and left the flavours to mingle, which seemed to work pretty well.
It felt like a great Christmas soup - I'm sure I'll be making it again over the holidays, probably with vegan cream so my mum can enjoy it, too.
Chilli Tomato Soup
Serves 4-6 (depending on whether everyone wants seconds!)
1 large onion
1tbsp olive oil
350g tomato passata
1 tin (400g) chopped tomatoes
1/2 pint vegetable stock
1tsp tabasco sauce
2 dried birds eye chillis
1 tin (400g) pre-cooked butter beans
100ml double cream
black pepper (to taste)
- Chop the onion very finely. Also, separately, chop the birds eye chillis (discard the seeds if you don't want as much of a kick to your soup).
- Heat the oil in a large saucepan and fry the onion until soft.
- Add the passata, tin of tomatoes, stock, tabasco, and chilli. Bring to the boil.
- Drain the butter beans and add to the soup. Season with black pepper.
- Continue cooking for 5-10 minutes, then remove from the heat and leave for a couple of hours for the flavours to combine.
- Before serving, stir through the cream and warm gently over a medium heat.
I'm submitting this soup for this week's Weekend Herb Blogging, hosted this week by Haalo at Cook (Almost) Anything At Least Once.