spicy tomato soup

Posted on February 21, 2009

Ingredients:
1 large red onion
4 cloves of garlic
1 tbsp olive oil
2 rashers
3x400g cans tomato
3x400g tins of water / stock
salt’n’peppa
1 tbsp balsamic vinegar
1 tsp chili flakes
1 tsp cumin seed
1/2 tsp caraway seed

Method:
Chop the onion finely, along with the garlic and rashers and sauté in a deep pot over a low heat for about 10 minutes until soft. Add the cans of tomatoes and bring to a slow boil. Add the water & stock to the 3 empty cans and add to the pot. Chuck in the rest of the ingredients and allow to come back to a slow boil. Let it cook away for about 15 minutes and then blend to your desired consistency.

Delicious!

If you’d prefer a vegetarian version, just omit the rashers and use vegetable stock instead.

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