Tomato soup can often be very sour and acidic. To combat this, I use sweet piquanté peppers and some curry to add sweetness and a bit of a bite.
30 minutes to make. Serves 2 main meals or 4 starter sized meals.
Ingredients:
1 onion, diced
1 tbsp crushed garlic
2 cans of chopped and peeled tomatoes (400g each)
1 cup basil leaves
1/2 cup tomato puree
A handful of piquanté peppers
2 veggie stock cubes
1 tbsp chutney
1 tsp curry powder
1 tsp turmeric powder
Instructions:
Place a large pot on the stove on medium-high heat and fry the garlic and onion in a bit of oil until the onions become translucent.
Dissolve the stock in 150ml hot water and add it to the pot.
Add the rest of the ingredients and turn the stove down to low-medium heat.
Let it simmer for about 20 minutes, stirring occasionally.
Add salt, chutney or more piquanté peppers if desired.
Pour it into a blender or food processor and pulse until smooth.
If you prefer a thinner consistency you could add a bit of water, and pulse again.
Serve with basil leaves as garnish.