Tomato and chilli soup

This is a really simple “store cupboard” recipe that delivers every time. The chilli is a welcome addition to the tomato base and, I reckon, really lifts the soup without overwhelming it.

Wot u need

1 fairly large onion chopped
1 tbsp butter
2 garlic cloves or 2 tsp garlic puree
1 tsp paprika
1 tsp chilli powder
1 tbsp tomato puree
6 plum tomatoes chopped (skin on and seeds in)
1 400g tin chopped tomatoes
1 good tsp sugar
600 mls veg stock (2 veg stock cubes I like Knorr stockpots)

Wot u do
Fry the onion and garlic gently in the butter util translucent but not burned, four mins at medium heat. Add the chilli and paprika and cook off for one minute. Add the tomato puree and cook for a further two mins. Add the tomatoes, tinned and fresh, the sugar and the stock. Bring to the boil, cover and simmer for 20 mins. Blend the fuck out of the soup – and I mean blend, blend, blend. Season.

Serves: 4

Top tips: Only arseholes would go to the bother of peeling and seeding the tomatoes – there’s just no need.


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