I was inspired to make a soup especially for Bonfire Night. I wanted it to be warm and comforting – and what better way than by using some slow roasted tomatoes, combined with some red hot chilli?
This is actually the first recipe in my new soup maker recipe book – but in that recipe there are 2 red chillies – for those who like it really hot.
The tomatoes are drizzled in a tbsp. of olive oil and then spread on a baking tray and slow roasted for around 30 minutes, or until soft.
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If you prefer a milder tasting soup then you can deseed the red chilli – but with just one in it isn’t too hot (I don’t think!)
I decided to test out my video skills with this recipe – it’s my first attempt so go easy on me 🙂
This soup was made in my Morphy Richards Soup Maker but you can adapt it to any soup maker or cook it on the hob and blend.
Bonfire Night Roast Tomato & Red Chilli Soup
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic crushed
- 500 g fresh ripe tomatoes chopped
- 1 red chilli sliced (deseed if you prefer a milder taste)
- 900 ml vegetable stock
Instructions
- Preheat oven to 190C/Gas Mark 5
- Place the chopped tomatoes on a baking tray. Drizzle 1tbsp olive oil across them.
- Cook for 30 minutes, or until soft.
- Heat the remaining 1tbsp of olive oil (either in your soup maker or in a pan)
- Saute the chopped onions
- Add the chopped chilli and crushed garlic and saute for a further 2 minutes
- Switch the saute function off/transfer ingredients to your soup maker
- Add the tomatoes and vegetable stock. Stir ingredients.
- Set soup maker to smooth setting.
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