This is a simple but really tasty vegetarian soup, light enough for a hot summers day when it can be served equally as well as a cold soup (especially with pesto) but also perfect for winter with its warming chilli kick!
When we had our cafe our tomato and chilli soup was very popular and a regular on our specials board. For a fresh twist we use to make a delicious smoked cashew nut pesto which we drizzled over the top of the soup. We've included the link for our smoked pesto recipe below, but if you would prefer not to make it, simply serve the soup with a drizzle of our smoked olive oil!
Ingredients:
- 1 x teaspoon smoked dried garlic
- 1 x teaspoon smoked chilli flakes
- 1 x tin of chopped tomatoes
- 1 x finely chopped onion
- 450ml vegetable stock
- Drizzle smoked pesto or smoked olive oil
Ingredients for smoked pesto, if making:
- 150ml smoked olive oil
- 50g Parmesan cheese, chopped into chunks
- 50g cashew nuts (lightly roasted)
- 1 x small peeled garlic clove
- Approximately 60g herbs of your choice (we love to use wild garlic when in season, but any leafy herb will work equally well)
Click here for smoked pesto recipe...
Preparation:
Prep time: 5 minutes
Cook time of soup: 10 minutes
Serves: 2 people
Method:
- Fry the chopped onion in smoked olive oil until translucent
- Add the garlic and the chilli flakes, fry for a few minutes, gently stirring
- Add the tinned tomatoes and stock
- Cover and simmer gently for approximately 10 minutes
- Make smoked pesto - if you are going to make our smoked pesto (& trust us it's worth it!) this is the time to do it - click here for our smoked pesto recipe!
- Pop the soup into bowls with a spoonful of homemade pesto on top (or simply drizzle with our smoked olive oil), serve immediately with warm crusty bread & enjoy!
