I’ve recently been given some homegrown tomatoes. For which I am exceedingly grateful.
There were too many to eat with salad, they’d potentially go to waste, so the choice was chutney or soup. As I’ve been promised some more soon I went with soup. It’s a little too early for Christmas chutney and I want to post an updated version here as part of my Simple Christmas series.
I’ve slow cooked tomatoes into a simply smouldering soup before which was super tasty.
This recipe is much simpler and packs a punch. It’s not called spicy on a whim!
Simple Slow Cooked Spicy Tomato Soup – Serves 4-6 depending on portion size.
You will need:
(you can halve quantities if using a smaller pot)
Large slow cooker (crockpot)
1kg (2lb) tomatoes – chopped roughly (no need to skin or de-seed)
2 carrots – topped/tailed and diced (no need to peel just scrub clean)
2 onions – peeled and chopped
2 crushed garlic cloves
750ml-1ltr (up to 1¾ pints) of vegetable stock
5ml (one teaspoon) dried chilli flakes
Salt and black pepper to season
Instructions:
Roughly chop the tomatoes.
Top and tail the carrots. There is no need to peel – just scrub clean. Dice thinly.
Peel and chop the onions.
Assemble 5ml of dried chilli flakes, the crushed garlic, and the salt/pepper.
Add everything to the crockpot and mix thoroughly.
Pour in the vegetable stock. Between 750ml and 1 litre is about right depending on how thick the soup is required.
Slow cook for 4 hours on high or 8 on low. Leave to cool and then blend.
Refrigerate for up to 48 hours or freeze for up to one month.
Enjoy!
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!
This looks SO good – I have all of these veggies in my kitchen, and will make it today!
Diane I have just had it again for dinner. It is good (should I say that?) but beware it packs a punch. So make sure you like spicy before adding all the chilli. A milder version could be made by halving the chilli. Also I kept mine slightly chunky which was nice, rather than completely smooth. Enjoy!
This looks SO good – I have all of these veggies in my kitchen, and will make it today!
Diane I have just had it again for dinner. It is good (should I say that?) but beware it packs a punch. So make sure you like spicy before adding all the chilli. A milder version could be made by halving the chilli. Also I kept mine slightly chunky which was nice, rather than completely smooth. Enjoy!
My husband really doesn’t like onions. I wonder if it would be too bland without them.
Only one way to find out! Although due to the “kick” the soup has it may not. It’s spicy without a doubt. Onion obviously does give it flavour. Maybe add potato for extra consistency?
My husband really doesn’t like onions. I wonder if it would be too bland without them.
Only one way to find out! Although due to the “kick” the soup has it may not. It’s spicy without a doubt. Onion obviously does give it flavour. Maybe add potato for extra consistency?
This looks SO delicious. I wish I could eat spicy foods – or tomatoes, for that matter – I find them too acidic and suffer for hours after. But I can admire yours!
This looks SO delicious. I wish I could eat spicy foods – or tomatoes, for that matter – I find them too acidic and suffer for hours after. But I can admire yours!
yummy – combination of new slow cooker (old one died) and a glut from the allotment = making this today!!
yummy – combination of new slow cooker (old one died) and a glut from the allotment = making this today!!