Spicy tomato soup
Delicious spicy tomato soup made from fresh tomatoes!
Servings: 2 people
Calories: 250kcal
Cost: 8
Ingredients
- 10 Medium sized tomatoes
- 1 Medium-sized onions
- 2 Garlic cloves
- 2 Small spicy chilies
- 1/3 cup Basil Coriander also works great!
- 2 tbsp Olive oil Optional (needs to be extra virgin for whole30 compliance, skip for WFPB)
- 1 tbsp Lime juice
- 1 tbsp Vegan stock powder Optional (check compliance if you are under whole30, use homemade for WFPB)
- 1 Sweet chili or pepper Optional
Instructions
- Make sure you have all the ingredients
- Add the 2 tbsp of olive oil to a pot at medium fire or 1/4 cup of boiling water if you are not using oil
- Chop the onion in little pieces, mince the garlic, mince the spicy chili and the sweet chili
- Add the onion, garlic and chilies to the pot. Note that the garlic needs to be caramelized before adding the tomatoes! otherwise it will give a weird flavor to the soup!
- Chop the tomatoes and chili in little squares. If you don't like the sourness of the seeds, remove them, but you will need other 4 tomatoes to make a good portion
- Once the onion and the garlic caramelize, add the tomatoes to the pot
- Wait for about 5 minutes and start mashing the soup
- Chop the basil in little pieces and add it to the pot and let it simmer for about 15 minutes. It is very important to do it at medium fire to avoid burning the ingredients!
- Enjoy!
Video
Notes
- Calories are approximate
- This is a soup made from fresh tomatoes. You may substitute with canned tomatoes, but it will not have the same flavor, the tomatoes need to be ripe and in season! if not, using canned tomatoes is preferable
- Tomato seeds can make this a bit sour from some people's taste. Remove them but make sure you include at least other 4 tomatoes to have a good portion for 2 people
- Basil can be substituted with coriander or other herbs!
- You can combine this with lentils/chickpeas for a complete meal
- It freezes well for months, and in the fridge, it lasts for about a week