publication date: Nov 4, 2011
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author/source: Fiona Beckett
If you're off to a firework display this weekend - or simply letting off a few sparklers outside the back door - here's a really easy tomato soup to keep you warm
Serves 8-10
Vegetarian
Vegan
Time: 10 minutes
Cost: about 40p a head
3 tbsp olive or sunflower oil
2 cloves of garlic, peeled and crushed or 1 - 1 1 /2 tsp garlic puree
2 tsp mild chilli powder
2 x 500g cartons creamed tomatoes or 1 litre passata
A small (190g) jar of sun-dried tomato pasta sauce
1.5 litres vegetable stock made with 2 organic vegetable stock cubes or 1 1/2 tablespoons of vegetable bouillon powder
Salt, ground black pepper and a dash of hot pepper sauce, if you like it, to taste
Heat the oil in a large pan over a low heat. Add the crushed garlic and chilli powder, stir and fry for a few seconds. Add the creamed tomatoes or passata, sundried tomato sauce and half the stock and stir together so the mixture is well blended. Add the remaining stock, stir and bring to the boil. Turn the heat down and simmer for 5 minutes, adding a little extra stock or water if needed. Add salt, pepper and hot pepper sauce to taste and serve in mugs or bowls with crusty bread or - even better - hot dogs!
TOP TIPS:
* mild chilli powder is the dark red sort you use for making chilli con carne.
* other good recipes for Bonfire Night would be All-in-one Sausage Roast (make twice the quantity) and Sausage and Mash with Beer and Onion Gravy
