This Tuscan-style tomato soup has a hint of chilli for added flavour.
Ingredients
- 800g canned whole tomatoes
- 1 long red chilli, seeds removed, chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon caster sugar
- 2 tablespoons extra virgin olive oil
- 2 slices day-old sourdough bread, crusts removed, cubed
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped basil, plus extra small leaves to serve
Method
- Step 1Place tomatoes, chilli, garlic, sugar, 1 tablespoon oil, 1 cup (250ml) water and some salt and pepper in a saucepan and bring to the boil over medium-high heat. Reduce heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.
- Step 2Meanwhile, place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.
- Step 3Add the bread mixture and basil to the soup and stir well to combine. Cover and simmer over low heat for a further 5 minutes or until the soup thickens.
- Step 4Using a stick blender, blend the soup until smooth. (Alternatively, cool slightly, puree in ba puree in batches in a blender, then reheat over medium heat.)
- Step 5Serve hot, drizzled with remaining oil and garnished with small basil leaves.
- Vegan
- Vegetarian
Nutrition
725 kj
Energy
10g
Fat Total
2g
Saturated Fat
4g
Fibre
4g
Protein
74.73mg
Sodium
9g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Brett Stevens
- Publication: Taste.com.au
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